Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 20 min
Cook time: 45 min
Total time: 1 min
Ingredients: 3 large eggplants, cut lengthwise into slices ½ inch (1 cm) thick; 3/4 cup (180 ml) olive oil; 1 onion, finely chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 can (28 oz/796 ml) crushed tomatoes; 12 basil leaves, torn; 1 ½ cups (150 g) mozzarella cheese, grated; 3/4 cup (55 g) Parmesan cheese, freshly grated

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 7

Cost: $3.34 /serving

Author : Ricardocuisine

weekday recipe lunch vegetables

Ingredients

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3 large eggplants, cut lengthwise into slices ½ inch (1 cm) thick3/4 cup (180 ml) olive oil1 onion, finely chopped2 garlic cloves, chopped2 tbsp (30 ml) olive oil1 can (28 oz/796 ml) crushed tomatoes12 basil leaves, torn1 ½ cups (150 g) mozzarella cheese, grated3/4 cup (55 g) Parmesan cheese, freshly grated

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Instructions

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Step 1

Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper.

Step 2

Place the eggplant slices on the baking sheets and brush with the oil on both sides. Season with salt and pepper. Bake for 15 minutes or until tender.

Step 3

Meanwhile, in a pot, soften the onion and garlic in the oil. Add the tomatoes and simmer for 10 minutes. Season with salt and pepper.

Step 4

Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with ½ cup (125 ml) of the tomato sauce. Top with one-third of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with ½ cup (50 g) of the mozzarella and ¼ cup (20 g) of the Parmesan. Repeat with the remaining ingredients.

Step 5

Bake for 25 minutes or until the cheese is golden. Serve with grilled pork chops, pan-seared veal cutlets or store-bought roasted chicken, if desired.