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Roasted Eggplant Parm Recipe

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This recipe for Roasted Eggplant Parm is from Yum!, 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:  
Extra-virgin olive oil
2 eggplant, about 2 pounds
2 cups basic tomato sauce
1 bunch fresh basil leaves, chiffonade
1 pound shredded mozzarella
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions:
Directions:
Preheat the oven to 450º

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450º until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350º. In an 9x13 dish, make one layer of the largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil, mozzarella grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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