eggplants with mozzarella and parmesan
From mykidsmom3 15 years ago
- 65 minutes to make
- Serves 4
My family loves this dish. we serve it as a side to chicken, or as a main dish with a salad on the side
Ingredients
- 3 eggplants, sliced thinly shopping list
- salt shopping list
- olive oil for brushing shopping list
- 101/2 oz mozzarella cheese, sliced shopping list
- 1 cup freshly grated parmesan cheese shopping list
- 3 tbsp. dried, uncolored bread crumbs shopping list
- 1 tbsp butter shopping list
- fresh flat-leaf parsley sprigs for garnish shopping list
- for the tomato basil sauce shopping list
- 2tbsp virgin olive oil shopping list
- 4 shallots, chopped finely shopping list
- 2 cloves garlic, chopped finely shopping list
- 14oz canned tomatoes shopping list
- 1tsp. sugar 8 fresh basil leaves, shredded, shopping list
- salt and pepper to taste shopping list
How to make it
- To remove bitterness, layer the eggplant slices in a colander, sprinkling each layer with salt. stand the colander in the sink and let drain for 30 minutes. rinse thoroughly under cold running water to remove all traces of salt, then pat dry with paper towles.
- arrange the eggplant in single layer on 1-2 large cookie sheets, brush with olive oil and bake in preheated oven, 400 degrease, for 15-20 minutes, untill tender, but not collapsing.
- meanwhile, make the tomato and basil sauce. heat the oil in a heavy-bottom pan, add the shallots, and cook, stirring occasioinally, for 5 minutes, intill softened. all the garlic and cook for 1 mor minute. add the tomatoes, juice and all, and break them up with wooden spoon,. stir in the sugar and season to taste with the salt and pepper. bring to a boil, reduce heat and simmer for 10 minutes, untill thickened. stir in the basil leaves.
- brush a cassarole dish with olive oil and arrange half the eggplant in the bottom. cover with half the mozzarella, spoon over half the tomato sauce, sprinkle with half the parmesan cheese. mix the remaining parmesan with the bread crumbs. repeat the layers, ending with the parmesan mixture.
- dot the top with butter and bake for 25 minuted, untill the topping is golden brown. remove form oven and let stand for 5 minutes. garnish with prsley.
The Rating
Reviewed by 9 people-
Hello...
Thank-you for sharing this "5"FORK!!!!!
recipe for Eggplant! This is a 'Must-Try'
soon...recipe!
....mjcmcook....
mjcmcook
in Beach City loved it
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Okay...I love this one too! I'm saving it right now!YAY!Keep posting those recipes!!!
lilliancooks
in Long Island loved it
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Oh, yummy, I'm saving and printing this one. I hate paying so much for such a great dish. I'll make my own with the hydroponic eggplant from Ruskin. Good stuff.
notyourmomma
in South St. Petersburg loved it
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