Eggplant Parmigana

Eggplant Parmigana
Eggplant Parmigana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    medium eggplants (ab 1 lb)

  • salt

  • olive oil

  • 8

    ounces fresh mozzarella, thinly sliced

  • 1/2

    cup freshly grated parmigano-reggiano cheese

  • 2 1/2

    cups marinara sauce ( see recipe below)

  • Sauce:

  • 4

    large garlic cloves, lightly smashed

  • 1/2

    cup olive oil

  • 4

    lbs plum tomatoes (very ripe, peeled, seeded and chopped) OR 2 (28 oz) cans diced tomatoes (italian, drained)

  • salt

  • 8-10

    fresh basil leaves, torn into pieces

Directions

1. Trim eggplants and cut into 1/2 inch thick slices. Layer slices in colander and sprinkle each layer with salt. Let drain for 30 minutes. Rinse eggplan and pat dry. 2. Put 1/2 inch oil in deep skillet, med heat. Fry slices in batches, single layer, turning once until browned on both sides. Drain on paper towels.Preheat oven to 350F. 3. Spread a thin layer of sauce in 1 or more shallow baking dish. Make a layer of slices -overlap slightly. Top with layer of mozz , another layer of sauce and sprinkle of grated cheese. Repeat layering, ending with eggplant, sauce and grated cheese. 4. Bake 45-60 minutes or until sauce bubbling and cheese melted. Stand 10 minutes. Sauce: 1. In large skillet, cook garlic in olive oil med heat, pressing it with back of spoon until golden (ab 4 minutes). 2. Add tomatoes and salt. Bringto simmer and cook stirring often until sauce is thick (ab 15-20 minutes). Stir in basil leaves.

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