Eggplant Parmesan with Crisp Bread Crumb Topping

Delicious

Eggplant Parmesan with Crisp Bread Crumb Topping

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    T olive oil + 2 C for frying

  • 1

    finely chopped onion

  • 3

    finely chopped garlic cloves

  • 2

    28 oz. cans crushed tomatoes

  • Kosher & pepper

  • 8

    small eggplants (½ lb. each) cut lengthwise ½" thick

  • 3

    T coarsely chopped basil

  • 1

    C grated Parmesan

  • 3

    T bread crumbs

Directions

In large skillet, heat 3 T olive oil. Add onion & garlic & cook over mod. heat til tender, @ 5 min. Add tomatoes; simmer & cook over mod. low heat, stirring occasionally, til sauce is very thick, @ 25 min. Season with salt & pepper Meanwhile in very large skillet, heat 1/4" olive oil. Season eggplant slices with salt & pepper. Working several batches, cook eggplant over mod. hi heat, turning once, til golden on both sides, @ 8 min per batch; add more olive oil to skillet between btches. Drain slices on paper towels. Preheat oven to 400. spread 1 C sauce in 9x13 baking dish. Arrange 1/3 eggplant slices in baking dish & sprinkle all over with 1 T basil & 1/3 C Parmesan. Repeat layering twice. Sprinkle bread crumbs all over top of eggplant Parmesan. Bake @ 45 min. til top is golden & tomato sauce is bubbling. Let stand 15 min before serving. Serve with green sald & crusty Italian bread.


Nutrition

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