Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium eggplant, peeled and sliced into 1/3-inch slices

  • Salt

  • Extra virgin olive oil, as needed

  • About ¾ cup of your favorite marinara sauce

  • 15 to 20

    very thin slices small sweet tomatoes, such as romanita, cherry, grape or cherub

  • Freshly ground black pepper

  • 6

    ounces fresh mozzarella, thinly sliced

  • 1

    ounce freshly grated parmesan cheese

  • Chiffonade of fresh basil, for garnishing

Directions

Cooking Directions Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels. Preheat the oven to 400 degrees F. In a 12-inch nonstick skillet over medium heat, heat 1 ½ tablespoons of the olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side. Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Top each slice of eggplant with 2 to 3 teaspoons of the sauce and one small slice of tomato. Place a small slice of mozzarella on top of each piece of eggplant (you will likely need to cut the mozzarella slices in half or quarters if the mozzarella you have purchased is large), then sprinkle each with a little of the parmesan cheese. Sprinkle lightly with pepper. Bake uncovered until cheese is just melted and bubbly around the edges, about 7 minutes. Serve on small plates, garnished with the basil.

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