Ingredients: |
Ingredients: 2 lb. Eggplant, cut in 1/2-in-thick slices
1 tsp. thyme, chopped
3/4 table salt, divided
1/4 tsp. freshly ground black pepper
2 tsp. extra virgin olive oil
1/2 cup shallots, finely chopped (2 large)
1 pinch crushed red pepper flakes
28 oz, canned plum tomatoes
3/4 cup part-skim ricotta cheese
6 Tbsp grated parmigiano reggiano cheese
1/4 cup fresh basil chopped
2 Tbsp panko bread crumbs
1/2 cup shredded part-skim mozzarella cheese
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Directions: |
Directions:Preheat oven to 425º.
Line 2 large baking sheets with parchment paper.
Generously coat both sides of eggplant with cooking spray; divide among prepared baking sheets, arranging in an even layer.
Season with thyme, 1/4 tsp. salt and ground pepper, pressing to adhere.
Roast until golden brown and very tender, 20-25 minutes, turning eggplant and rotating pans halfway through. often, until softened
Heat oil in a large skillet over medium heat. Add shallots and red pepper flakes; cook, stirring often, until softened, 4-5 minutes. Add tomatoes and 1/4 tsp. salt; bring to a boil over high heat, stirring to break up tomatoes with a spoon. Reduce heat to medium; cook uncovered, until thickened, about 20 minutes.
In a medium bowl, stir together ricotta, 1/4 cup Parmesan, basil and remaining 1/4 tsp salt. In a small bowl, stir together panko and remaining 2 tbsp Parmesan.
Increase oven to 450º. Lightly coat a 10-inch square baking dish with cooking spray. Spread 1/2 cup sauce in bottom of prepared dish; top with a single layer of eggplant (10-12 slices). Dot eggplant with 1/2 cup ricotta mixture. Top evenly with 1/4 cup mozzarella, 10-12 slices eggplant, 1 cup sauce and remaining 1/2 cup ricotta mixture. Repeat layering. Sprinkle evenly with panko mixture.
Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes.
Let stand 5 minutes before slicing into 6 slices. |
This recipe for Eggplant Parmesan is from