Eggplant Parmesan

By JimMac

Ingredients

• Tomato Sauce
• 1tablespoon1 tablespoon olive oil
• 1medium1 medium onion, finely chopped
• 44 garlic cloves, minced
• 2cans2 cans (28 ounces each) whole tomatoes in purée
• 1/4cup1/4 cup tomato paste
• 1teaspoon1 teaspoon salt
• 1/4teaspoon1/4 teaspoon coarsely ground black pepper
• 1/4cup1/4 cup loosely packed fresh basil leaves, chopped (optional)
• Eggplant
• 3medium3 medium eggplants (about 3-1/4 pounds)
• 2tablespoon2 tablespoon olive oil
• 1/2teaspoon1/2 teaspoon salt
• Topping
• 2teaspoons2 teaspoons butter
• 2slices2 slices firm white bread, coarsely grated
• 11 garlic clove, minced
• 2ounces2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
• 2tablespoons2 tablespoons grated Parmesan cheese
• Cheese Filling
• 1container1 container (15 ounces) part-skim ricotta cheese
• 2ounces2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
• 2tablespoons2 tablespoons grated Parmesan cheese
• 1/4teaspoon1/4 teaspoon coarsely ground black pepper
• Prepare tomato sauce: In 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add garlic and cook 1 minute longer, stirring frequently.
• Bake eggplant slices 25 to 30 minutes or until tender and golden, rotating sheets and turning slices over halfway through cooking. Remove eggplant from oven and reduce oven temperature to 350°F.
• Prepare cheese filling: In medium bowl, mix ricotta, mozzarella, Parmesan, and pepper until blended.
• Cover baking dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes before serving.

Preparation

Step 1

Prepare tomato sauce: In 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add garlic and cook 1 minute longer, stirring frequently.

Stir in tomatoes with their purée, tomato paste, salt, and pepper, breaking up tomatoes with the side of the spoon; heat to boiling over high heat. Reduce heat to low and simmer uncovered for 25 minutes, or until sauce thickens slightly. Stir in basil, if desired. Makes about 6 cups (remove, cover, and refrigerate 2 cups of sauce for another use).

While sauce is simmering, prepare eggplant: Preheat oven to 450°F. Grease two large cookie sheets. Cut ends from eggplant and discard. Cut eggplants lengthwise into 1/2 - inch thick slices. Arrange slices in a single layer on cookie sheets. Brush surface of slices with olive oil and sprinkle with salt.

Bake eggplant slices 25 to 30 minutes or until tender and golden, rotating sheets and turning slices over halfway through cooking. Remove eggplant from oven and reduce oven temperature to 350°F.

Prepare topping: In a nonstick 10-inch skillet, melt butter over medium heat. Add grated bread and garlic, and cook about 7 minutes or until lightly browned, stirring occasionally. Transfer to small bowl. Add mozzarella and Parmesan; toss until evenly mixed.

Prepare cheese filling: In medium bowl, mix ricotta, mozzarella, Parmesan, and pepper until blended.

Assemble casserole: Into a 9x13-inch Pyrex baking dish, evenly spoon 1 cup tomato sauce. Arrange half of the eggplant slices, overlapping slightly, in dish. Top with 1 cup tomato sauce. Spoon cheese filling in an even layer. Top cheese with 1 cup tomato sauce, remaining eggplant, and remaining tomato sauce (about 1 cup). Sprinkle with topping.

Cover baking dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes before serving.