- 8
- 90 mins
- 135 mins
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 (1/2 lb. each) cut lengthwise 1/2" thick
- 3 T coarsely chopped basil
- 1 C grated Parmesan
- 3 T bread crumbs
Preparation
Step 1
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.
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