Melanzane alla Parmigiana 1

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Eggplant parmigiana: this variation baked rather than fried - holds up better when sitting at room temp for awhile.

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  • 4

Ingredients

  • extra virgin olive oil
  • 2 eggplant
  • salt & pepper, to taste
  • 3 cups basic tomato sauce
  • 1 bunch basil, chiffonade
  • 1 lb fresh mozzarella, sliced 1/4"
  • 1/2 cup parmigano-reggiano
  • 1/4 cup lightly toasted bread crumbs

Preparation

Step 1

Preheat oven to 450. Oil a baking sheet.

Cut eggplant into thick slices and lightly season each slice. Place slices on baking sheet, rub in the oil and flip the slices.

Bake until deep brown on top, about 15 minutes. Remove from oven and let cool. Lower oven to 350.

Arrange 4 large eggplant slices in a baking pan, spaced evenly. Spread 1/4 cup tomato sauce over each slice, and sprinkle with a tsp of basil. Place 1 mozzarella slice on top and sprinkle with 1 tsp of parmigano. Repeat with another layering of all ingredients. Top with remaining basil and parmigano and sprinkle breadcrumbs over the top.

Bake uncovered for 20 minutes or until cheese is melted and tops browned.

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