RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Eggplant Parmesan
❤️ Save to Favorites
Share:
Servings:
Author:
Melissa Griffiths
🧂 Ingredients
FOR THE HOMEMADE TOMATO SAUCE:
1
small onion
diced
2 cloves
garlic
minced
15
–20 fresh basil leaves
coarsely chopped
pinch
of red pepper flakes
¼ cup
good quality extra-virgin olive oil
3
x 15 oz cans crushed tomatoes
Salt and freshly ground black pepper
FOR THE EGGPLANT PARMESAN:
The homemade Tomato Sauce
2
large
firm eggplants
1 ½ cups
grated mozzarella
1
–2 cups grated Parmesan
Flour for dredging
Vegetable or olive oil for frying
Save Selections
Instructions
1
MAKE THE TOMATO SAUCE:
2
Combine onion, garlic, basil, red pepper flakes, and olive oil in a large, heavy
pot with a lid. Simmer for five minutes over medium heat, stirring, and then add
the crushed tomato. Season with salt and pepper and let simmer for about 30 – 40
minutes with the lid on but allowing about ¼-inch to allow steam to escape. It
should be flavorful and thickened. Set aside until you’re ready to layer it with
the eggplant. The sauce is best when it’s made in advance.
3
PREPARE THE EGGPLANT:
4
Peel the eggplant and slice off and discard the 2 ends of each. Slice the
eggplant lengthwise evenly into ¼ to ½ – inch slices, salt both sides, then let
them sit for 20 minutes. This draws out the moisture. After 20 minutes, rinse,
and then pat dry with a kitchen towel.
5
In a large skillet, heat about half-inch of oil. Dredge each eggplant slice in
the flour, coating both sides and shaking off the excess. Fry the slices in
batches, a couple of minutes on each side, until golden. Remove slices to a
plate while you fry the rest of the batches.
6
PREPARE THE EGGPLANT PARMESAN:
7
Preheat the oven to 400°F. In the bottom of a large baking pan or dish, spread
one ladleful of Tomato Sauce to cover the bottom. Layer, overlapping, half of
the eggplant slices on top of the sauce.
8
Ladle on half of the remaining Tomato Sauce, spreading to cover the eggplant
slices evenly. Sprinkle on half of the grated Parmesan cheese then layer on half
of the mozzarella to cover.
9
Repeat with the rest of the eggplant slices, then the rest of the sauce, the
rest of the parmesan and finally cover it all with the remaining mozzarella.
10
Bake in the preheated oven for 20–30 minutes until the cheese is bubbling and
golden.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
