Days Eggplant Parmesan
Original recipe states dish is served hot or cold. We prefer it hot.
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- 3 lb
- 2 Tbsp
- olive oil
- 4 Tbsp
- olive oil
- 2 1/2 lb
- tomatoes, peel and chopped
- 3 sprig(s)
- basil ( 1/2 tsp dried basil)
- egg, beaten
- 1 c
- parmigiano-reggiano, grated
- 8 oz
- mozzarella cheese, sliced
1Trim and peel eggplant and thinly cut them lengthwise into 1/2-inch slices.
2Sprinkle with salt
3Allow to drain 1 hr in colander..... to eliminate bitter juices.
4Wipe eggplant slices dry
5Fry them in HOT olive oil until golden brown and drain on paper towels
6Heat 4 tablespoons olive oil in pan
7Add the tomatoes and basil, and cook until tomatoes are soft and thick like a sauce, approximately 10-12 minutes.
8Add salt and pepper to taste
9Arrange a layer of eggplant slices in a shallow, wide baking dish.
10Sprinkle with Parmesan cheese on slices and cover with a few slices of mozzarella cheese.
11Spread tomato sauce and beaten egg on eggplant.
12Repeat layering until all ingredients are used, topping with eggplant lightly sprinkled with Parmesan cheese
13Bake in a moderate oven (375ºF) uncovered for about 40 minutes.