Eggplant Parmesan

Eggplant Parmesan

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Roasting the eggplant rather than frying it makes this dish much lighter and less oily that what we’re used to. Fresh tomato sauce raises the flavor level of this recipe enormously; but it’s still delicious with bottled sauce. Serve with a big beautiful salad and a loaf of crusty bread. You can also double or triple this recipe for a large crowd. It’s great to have individual portions prepared that you can wrap and freeze. Surprise company- take out as many as you need, defrost and reheat.
 
Prep time: 20 minutes

Eggplant Parmesan

By Gloria Kobrin Published: July 23, 2014

  • Yield:

  • 6 Servings

Ingredients

  • 1/3 cup olive oil
  • 2 large eggplants
  • sea salt
  • freshly ground black pepper
  • 2 cups tomato sauce
  • 1 cup basil leaves washed and chopped
  • 16 ounces whole milk mozzarella
  • 1/2 cup parmesan grated
  • 1/4 cup unflavored bread crumbs can use gf crumbs

Equipment

  • 1 large cookie sheet
  • 1 large jellroll pan wth lip lined with baking parchment
  • 1 pastry brush

Directions

  1. Preheat oven to 450° F. Brush a little oil on cookie sheet.
  2. Cut eggplants into 1/2 inch round slices. Arrange slices on cookie sheet and roast for about 10 minutes or until they begin to brown. Brush the top of eggplant slices with olive oil and roast five minutes longer. Slices should be soft enough to be easily pierced with a knife. Sprinkle roasted eggplant slices with a little sea salt and pepper and let them cool down a few minutes.
  3. Place a layer of roasted eggplant in jellyroll pan. Leave about 1/2 inch between slices so that they can be easily separated. Spread about 1/3 cup tomato sauce over each slice. Sprinkle with chopped basil and then with a 1/4 inch slice of mozzarella and two teaspoons of parmesan. Place a second layer of eggplant rounds on top of the first. Add sauce, basil and cheese. Repeat process until all the eggplant has been used up. I like to have two layers but certainly no more than than three per serving. Sprinkle the tops with crumbs.
  4. Reduce oven to 375° F. Place jelly roll pan in the oven and bake until the tops have puffed and browned- about 25 minutes. Arrange cooked portions on a platter or plate each one individually. Serve hot. Enjoy!

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