Eggplant Parmigiana

By pattie_d

Ingredients

• For Eggplants:
• 1 large garlic clove, finely chopped
• 3 tablespoons olive oil
• 2 cans tomatoes, or 10 oz very ripe tomatoes, peeled
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• 4 eggplants
• 1/4 cup all-purpose flour
• 1/2 cup olive oil
• 6 oz  mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Details

Servings 8
Preparation time 15mins
Cooking time 120mins
Adapted from cooking.com

Preparation

Step 1

FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic. Add tomatoes, tomato paste, salt, pepper and herbs. Bring to a boil and simmer for about 1 hour, or until sauce is thick and reduced by half.


FOR EGGPLANTS: Meanwhile cut eggplants into thin slices. Sprinkle with salt and allow to drain for 1 hour. Preheat oven to 400 degrees. Pat eggplants dry and dust with flour. Heat 1/4 cup oil in frying-pan and fry slices over moderately high heat until lightly browned on both sides. Add more oil as necessary.


TO ASSEMBLE: Cut mozzarella into thin slices. Cover bottom of an oiled gratin dish with a thin layer tomato sauce and add a layer of eggplant and one of mozzarella. Spoon on more sauce, add another layer of eggplant and mozzarella and sprinkle with Parmesan. Repeat. Bake in oven for 30 minutes.