Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce Ingredients:
Double sauce, if desired, I usually do!
2 tbsp. olive oil
1/4 cup finely chopped onions
1 tsp. dried basil
1 tsp. sugar
1/2 tsp salt
Freshly ground pepper
3 tbsp. tomato paste
2 cups canned diced tomatoes, not drained
Ingredients for eggplant preparation:
1 1/2 lb. eggplant,peeled and cut into 1/2 inch slices
1/4 cup olive oil
8 oz. mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
Flour
Salt
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Directions: |
Directions:Sauce preparation:
Heat olive oil until light glaze forms. Add onions and cook until soft but not browned, 3 to 5 minutes. Add the rest of the ingredients. Reduce heat to very low and simmer with pan partially covered for about 40 minutes. Stir occasionally. Puree the sauce by in the blender.
Preparing the eggplant:
Sprinkle both sides of the eggplant with salt and let sit for 20 minutes. Pat dry with paper towels and lightly coat each slice with flour.
Heat oil in a medium-hot skillet. Lightly brown eggplant on both sides. Test with a fork, it should be barely soft but not mushy. Add olive oil when needed. Drain on paper bags or paper towels to remove excess oil.
Assembling and cooking directions
Preheat oven to 400 degrees
Pour 1/4 inch of tomato sauce in a 9x13x2 baking dish and add 1 layer (1/2) of eggplant. Top with a layer (1/2) of mozzarella cheese and sprinkle with (1/2) Parmesan cheese. Add another layer of sauce and the rest of the ingredients, eggplant, cheeses and sauce.
Cover with foil and bake 20 minutes. Remove the foil and bake another 10 minutes. Remove from the oven and let sit for 10 minutes before cutting and serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour 45 minutes |
Personal
Notes: |
Personal
Notes: If preparing in advance and need to refrigerate, get it to room temperature before baking. Once cooked, leftovers freeze well.
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