Eggplant Parmesan (version XXI)
2 medium sized eggplants (about 1.5 pounds, total)
Preheat oven to 400°F.
4-6 ripe, beautiful tomatoes, peeled and chopped
1 pound mozzarella cheese, sliced
1/4 pound parmesan cheese, grated
fresh garlic, oregano, basil, and parsley to taste
Slice eggplants about 1/4-inch thick. Place the slices on cooling racks, sprinkle with salt on both sides, and let sit for about 30 minutes. Rinse off extra salt, and pat dry with paper towels. Heat about 1/8-inch olive oil in a large frying pan, and fry the slices on both sides until golden. As each batch is done, drain it on paper towels while the remainder is frying.
Place one layer of eggplant in an ovenproof casserole. Cover with slices of mozzarella and half of the herbs and tomatoes. Put remaining slices on top, add the remaining mozzarella, herbs, tomatoes, and the Parmesan cheese.
Bake for 40 minutes or until golden brown.
Every time I fix this recipe, I get nothing but Raves! My husband who does not care for eggplant loves this. Makes a great dinner party side dish as well. You can even make it a meal by adding some ground turkey (adding the herbs to turkey while browning).
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