Recipe

Eggplants With Mozzarella And Parmesan Recipe

Add Step-by-Step Photos	Mykidsmom3 / All my dishes 1 year, 4 months ago My family loves this dish. we serve it as a side to chicken, or as a main dish with a salad on the side Prep:40m Cook:65m Servings:4	Mykidsmom3
	veggie

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Ingredients

3 eggplants, sliced thinly

salt

olive oil for brushing

101/2 oz mozzarella cheese, sliced

1 cup freshly grated parmesan cheese

3 tbsp. dried, uncolored bread crumbs

1 tbsp butter

fresh flat-leaf parsley sprigs for garnish

for the tomato basil sauce

2tbsp virgin olive oil

4 shallots, chopped finely

2 cloves garlic, chopped finely

14oz canned tomatoes

1tsp. sugar 8 fresh basil leaves, shredded,

salt and pepper to taste

Directions

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.

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Comments

mjcmcook 1 year, 4 months ago said:
Hello...
Thank-you for sharing this "5"FORK!!!!!
recipe for Eggplant! This is a 'Must-Try'
soon...recipe!
....mjcmcook....

lilliancooks 1 year, 4 months ago said:
Okay...I love this one too! I'm saving it right now!YAY!Keep posting those recipes!!!

notyourmomma 1 year, 4 months ago said:
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.

lilliancooks 1 year, 3 months ago said:
HI MKM! Check the "Recipes By You" group for my review on this amazingly good recipe of yours!!!

pleclare 1 year, 3 months ago said:
This looks wonderful!

lilliancooks 1 year, 3 months ago said:
I hope you like the photo! If you make the recipe you can always switch it for your own photo. Just click on the photo, then you will see an option to "Edit Photo" at the top of that page.Thanks again for this delicious recipe!:)

juels 10 months, 1 week ago said:
This sounds so delicious! I love eggplant. Added this to the "a taste of eggplant" and "Bazil world" groups.

thegoldminer 10 months, 1 week ago said:
This will just about classify as moussaka. I will make this and take pics. Nice. JJ

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