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Eggplant Parmesean Recipe

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This recipe for Eggplant Parmesean is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 lb (2-3 small) Eggplants (cut 1/4 inch)
Olive oil
1 tsp. salt
1 clove garlic (sliced)
1 28 oz. can Chopped tomatoes
20 fresh basil leaves
1/2 tsp. black pepper
3/4 c. parmesan & mozzarella
Directions:
Directions:
1.) Heat oven to 400º, oil 2 non-stick baking sheets
2.) Put eggplant on pans, brush lightly w/olive oil and sprinkle 1/2 tsp. salt. Then bake 30min (until soft)
3.) Heat 1 1/2 tsp. oil in medium sauce pan, on med. heat for 1 minute
4.) Add tomatoes, basil, pepper, 3/4 tsp. salt and cook 15 min until thickened and reduced
5.) Transfer to food processor and puree till nearly smooth
6.) Coat bottom of pan (8x8) with tomato, add 1/3 eggplant, more tomato, park. and repeat. Top with mozzarella
7.) BAKE for 30 minutes, or until browned. Let rest for 10 min before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35min (total 1.15hrs)
Personal Notes:
Personal Notes:
Healthy version, but so good! We made this for the first time in Albany, TX using eggplants from our garden!

 

 

 

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