Eggplant parmigiana will warm your soul
Eggplant Parmigiana
☑ Ricardo Tested
Eggplants 3 large eggplants, cut lengthwise into slices 1/2 inch (1 cm) thick 3/4 cup (180 ml) olive oil Tomato Sauce 1 onion, finely chopped 2 garlic cloves, chopped 2 tbsp (30 ml) olive oil 1 can (28 oz/796 ml) crushed tomatoes Toppings 12 basil leaves, torn 1-1/2 cups (150 g) mozzarella cheese, grated 3/4 cup (55 g) Parmesan cheese, freshly grated
Eggplants
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.
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.
Tomato sauce
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.
Assembly
Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with 1/2 cup (125 ml) of the tomato sauce. Top with onethird of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with 1/2 cup (50 g) of the mozzarella and 1/4 cup (20 g) of the Parmesan. Repeat with the remaining ingredients.
Bake for 25 minutes or until the cheese is golden. Serve with grilled pork chops, panseared veal cutlets or storebought roasted chicken, if desired.
Note: The eggplant parmigiana is even better reheated the next day for lunch. Serve with a green salad and fresh bread.