
Ingredients:
28 oz canned, crushed tomatoes
28 oz canned, whole tomatoes
4 cloves garlic, chopped
3 small to medium eggplants*, cut into 1/2 inch slices
2 eggs, beaten
1 large onion, chopped
1 handful fresh basil, chopped
1 shallot, chopped
1 cup dry bread crumbs
1/4 cup grated Parmesan PLUS more for sprinkling
1/4 cup dried oregano
2 tablespoons olive oil PLUS more for brushing
10 oz mozzarella cheese, shredded
Directions:
Preheat oven to 350. In a medium saucepan, heat olive oil. When heated, add onion, garlic and shallot, saute until softened and just beginning to brown, 5-10 minutes. Add crushed tomatoes and whole tomatoes, breaking the whole tomatoes up with the back of a spoon. Add oregano and cover. Simmer on low until warmed through and ready to use. Meanwhile, combine together oregano, Parmesan and bread crumbs. Brush 2 cookie sheets with olive oil. Set aside. Dip each eggplant slice into the egg, then dredge (both sides) in crumb mixture. Place on greased cookie sheet. Slide the sheets into the oven and bake about 15 minutes or until the bottom is golden brown. Flip then return to the oven for an additional 15 minutes or until the second side is golden. Then, remove from oven and allow to cool slightly. While they are cooling, ladle about 1/2 of the sauce into the bottom of a 9x13 inch baking dish. Arrange eggplant slices on top, slightly overlapping if need be. Ladle the remaining sauce over the eggplant. Top with Parmesan as desired and the mozzarella cheese. Bake 20-25 minutes or until the sauce is bubbly and the cheese is slightly browned. Serve as is or with pasta.
*use regular eggplants (not Japanese) but chose ones that are on the small size, they are less bitter than the colossal ones you some times find at the grocery store.
28 oz canned, crushed tomatoes
28 oz canned, whole tomatoes
4 cloves garlic, chopped
3 small to medium eggplants*, cut into 1/2 inch slices
2 eggs, beaten
1 large onion, chopped
1 handful fresh basil, chopped
1 shallot, chopped
1 cup dry bread crumbs
1/4 cup grated Parmesan PLUS more for sprinkling
1/4 cup dried oregano
2 tablespoons olive oil PLUS more for brushing
10 oz mozzarella cheese, shredded
Directions:
Preheat oven to 350. In a medium saucepan, heat olive oil. When heated, add onion, garlic and shallot, saute until softened and just beginning to brown, 5-10 minutes. Add crushed tomatoes and whole tomatoes, breaking the whole tomatoes up with the back of a spoon. Add oregano and cover. Simmer on low until warmed through and ready to use. Meanwhile, combine together oregano, Parmesan and bread crumbs. Brush 2 cookie sheets with olive oil. Set aside. Dip each eggplant slice into the egg, then dredge (both sides) in crumb mixture. Place on greased cookie sheet. Slide the sheets into the oven and bake about 15 minutes or until the bottom is golden brown. Flip then return to the oven for an additional 15 minutes or until the second side is golden. Then, remove from oven and allow to cool slightly. While they are cooling, ladle about 1/2 of the sauce into the bottom of a 9x13 inch baking dish. Arrange eggplant slices on top, slightly overlapping if need be. Ladle the remaining sauce over the eggplant. Top with Parmesan as desired and the mozzarella cheese. Bake 20-25 minutes or until the sauce is bubbly and the cheese is slightly browned. Serve as is or with pasta.
*use regular eggplants (not Japanese) but chose ones that are on the small size, they are less bitter than the colossal ones you some times find at the grocery store.
Ah, the ultimate comfort food. Looks delicious.
ReplyDeleteThat's a great way to streamline the cooking. You're very right about how labor intensive it is to make eggplant parmesan in the traditional way.
ReplyDelete