Roasted Eggplant Parmesan
Source of Recipe
By The Culinary Institute of America, From The Culinary Institute of America
Recipe Introduction
This dish has all the right ingredients of a classic combination: eggplant, tomatoes, and basil. Make extra for a great lunch later in the week.
Serve eggplant Parmesan with lightly buttered pasta tossed with fresh herbs and cooked zucchini.
List of Ingredients
2 - eggplant, medium-sized
1 teaspoon salt,
1/2 teaspoon freshly cracked black pepper, to taste
1/2 cup olive oil,
1/2 - Spanish onion, minced
2 - garlic clove, minced
3 - ripe red tomatoes, diced
1/4 cup loosely packed basil leaves, chopped
1/4 cup grated Parmesan cheese,
1/2 pound whole-milk mozzarella, sliced thin
Recipe
1 Preheat oven to 400 degrees F (200 degrees C). Toss eggplant with salt, pepper and half of the oil; spread eggplant evenly on a baking tray and roast until golden and soft, about 25 minutes.
2 Heat remaining oil in a medium saucepan over medium-high heat. Stir in the onions and cook until lightly browned, about 2 minutes. Stir in garlic and tomatoes; simmer until stew-like, about 10 minutes. Finish sauce with basil.
3 Grate Parmesan and then mozzarella in food processor fitted with a grater blade or by hand.
4 In a lightly oiled casserole dish, place an even layer of eggplant, sauce and cheese amounting to 1/3 of the total volume of each. Repeat layering process until all the eggplant is used. Finish casserole top with remaining tomato sauce and grated cheese. Bake until top browns and is bubbly, about 25 to 30 minutes
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