Everyday Roasted Eggplant Parmesan
2 medium eggplants
1. Preheat oven to 400 degrees F. 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.
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup olive oil
1/2 spanish onion, minced
2 garlic cloves, 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
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.
Sauce is too watery to flavor well. Eggplants, when that soft going into the oven, get too mushy.
Anonymous, Location not stated.
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