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Roasted Eggplant Parmesan




Source of Recipe


internet






List of Ingredients



• 2 small eggplants ( 1 1/4 lbs each), cut into 1/2" thick slices
  
• 1/4 cup olive oil
  
• 1/2 tsp salt
  
• 1 can (28 oz) plum tomatoes, drained and chopped
  
• 1/4 tsp freshly ground black pepper
  
• 1/3 cup chopped fresh parsley
  
• 1 cup shredded mozzarella cheese
  
• 1/2 cup freshly grated parmesan cheese
  






Instructions



1. Preheat oven to 450 degrees. Place eggplant on two large cookie sheets. Brush oil on both sides of eggplant and sprinkle with 1/4 tsp salt. Roast 15 minutes; turn slices and roast until eggplant has browned and is tender, 20 to 25 minutes.
   
2. Meanwhile, in nonstick 12" skillet, combine tomatoes, remaining 1/4 tsp salt, and pepper; cook over low heat, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
   
3. Turn oven control to 400 degrees. In shallow 2 1/2 quart casserole, layer half of eggplant and top with half of tomato sauce; sprinkle with half of mozzarella. Repeat layers; top with grated Parmesan.
   
4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.
   






Final Comments


Yield: 6 main-dish servings