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Eggplant Parmesan Recipe

   
 

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     Eggplant Parmesan

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
2.25 lb sm eg plant (2-3), cut into 1/4 in. slices
1/4 c - 1.5 tsp olive oil
1 clove garlic, thinly sliced
2 lb plum tomatoes or 1 can (28oz) tomatoes, chopped
20 fresh basil leaves
1/2 tsp black pepper
3/4 c freshly grated parmesan
 
Instructions
Heat oven to 400 F. Generously oil 2 nonstick baking sheets.Put eggplant on pans and brush tops with 1/4 c of the oil. Sprinkle with 1/4 tsp of salt. Bake 30 min or until soften.
Heat remaining 1.5 tsp oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently 1 min. Add tomatoes, basil, pepper, and remaining 3/4 tsp salt and cook until sauce is thickened and reduced to about 2 c, about 15 min. Season with salt and pepper to taste.
Transfer tomato mixture to food processor and puree until nearly smooth. Coat bottom of 8x8 baking pan with 1/2 c of the sauce. Add 1/3 of the eggplant and top with another 1/2 c of the sauce and 3 tbs of the cheese. Repeat twice ending with remaining 6 tablespoons cheese.
Bake until browned about 30 min. Let rest 10 min before serving.


Originally Submitted 9/4/2010





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