Eggplant Parmesan Ingredients: 1 large eggplant, peeled and cut into 1/3 inch slices 2 eggs, beaten 1 1/2 cups seasoned dry bread crumbs 1/2 cup olive oil 1 1/2 cups whole peeled tomatoes 1/2 lb shredded mozzarella 1/3 cup grated parmesan kosher salt freshly ground black pepper 1 clove garlic, peeled and minced 1/2 cup packed, fresh basil leaves Directions: 1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs. 2. (Many fry the eggplant at this point to offer a crunch! I skip the frying step to make my recipe clean and healthier. What I do is brush each top of eggplant with olive oil and stick under broiler on a cookie sheet for 4-5 mins. 3. Prepare tomato sauce: Combine tomatoes, garlic and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste. 4. Preheat the oven to 350°F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves. 5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan. 6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving. 7. Bon appétit Makes 4 servings
Posted on: Fri, 31 Oct 2014 16:33:15 +0000
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