N'Awlins Eggplant Parmigiana

1-1/2 tablespoons Tabasco brand pepper sauce, divided
2 tablespoons olive oil
1 large eggplant, about 1-1/4 pounds
1 (26-ounce) jar marinara sauce
12 ounces shredded mozzarella (3 cups)
1/2 cup Italian parsley, coarsely chopped (or blend of curly parsley and fresh basil)
1/2 cup grated Parmesan cheese

Combine 1 tablespoon of Tabasco with the olive oil in a small bowl. Cut eggplant into 15 slices after trimming the ends. Arrange in a single layer on a baking sheet. Brush with hot sauce and oil. Broil 3 inches from heat for 3 minutes. Turn over and brush with remaining oil mixture. Broil 2 or 3 minutes. Switch oven to 400-degrees setting.

Combine bottled spaghetti sauce and remaining 1/2 tablespoon Tabasco in medium bowl. In a separate bowl, mix together mozzarella, herbs and Parmesan. Arrange a single layer of broiled eggplant on bottom of a lightly greased 2-quart casserole or 9-inch square baking pan. Spread with 1/3 of sauce and cheese mixtures. Repeat layers. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Serving tip: Have French bread on the side to cool the Tabasco heat of the dish.

Yield: 4 servings


This recipe is easy and delicious--a real crowd pleaser! We served it with a salad and angelhair pasta. For those who are concerned about fat and calories--while the fact that there's no breading makes it healthier, there's alot of cheese--it could definitely be made with less if you so choose. Yummy!
Lex, Austin, TX

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