Eggplant Parmigiana
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
We get two long eggplant seasons a year, one for the big type and one for the little ones. While they are in season they are full of flavor and cheap. I like eggplant but too many recipes produce a wet, greasy goop. Read more Yuk. If you get the tomato sauce as thick as it should be, this produces nice firm eggplant. Delightful. See less
Ingredients
- • Olive oil. shopping list
- • 2 large, FIRM eggplant, about 2 lbs. (1 kg). shopping list
- • Salt and FG pepper to taste. shopping list
- • 2 cups basic tomato sauce, see recipe below. shopping list
- • 1 bunch fresh basil leaves, chopped. shopping list
- • 1 pound fresh mozzarella, sliced 1/8-inch thick. shopping list
- • 1/2 cup freshly grated Parmigiano-Reggiano. shopping list
- • 1/4 cup fresh bread crumbs, lightly toasted under broiler. I used the homemade breadcrumb recipe I posted a week, or so, ago. shopping list
- Basic tomato sauce: shopping list
- • 1/4 cup olive oil. shopping list
- • 1 Spanish onion, ¼ in. dice. shopping list
- • 4 garlic cloves, peeled and thinly sliced. shopping list
- • 3 Tbs. chopped fresh thyme leaves, or 1 Tbs. dried. shopping list
- • Two 28 oz. (825 g) cans peeled whole tomatoes, crushed by hand and juices reserved. shopping list
- • Salt. shopping list
How to make it
- Eggplant:
- 1. Preheat the oven to 450 F. (230 C).
- 2. Oil a baking sheet.
- 3. Slice each eggplant into 6 pieces about 1 to 1 1/2 in. thick.
- 4. Lightly season each disk with salt and pepper and place on the oiled sheet.
- 5. Bake the eggplant at 450 F (230 C) until the slices begin turning deep brown on top, about 12-15 minutes.
- 6. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
- 7. Lower oven temperature to 350 F. (175 C).
- 8. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.
- 9. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano.
- 10. 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.
- 11. 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.
- 12. Serve immediately.
- For the Tomato Sauce:
- 13. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, thyme and garlic and cook until onion is soft and light golden brown, about 8 to 10 minutes.
- 14. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
- This sauce keeps one week in the refrigerator or up to six months in the freezer.
- I served this with buttered pasta, chewy bread and a green side salad.
People Who Like This Dish 2
- MikeyfromAR Colorado High Desert, US Of A
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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