Eggplant Parmigiana

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 oz. virgin olive oil
2 lg. (1 lb. each) eggplants
Salt, to taste
Freshly ground black pepper, to taste
2 cups Basic Tomato Sauce (see recipe elsewhere)
1 bunch fresh basil leaves, cut chiffonade
1 lb. fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh bread crumbs, lightly toasted

INSTRUCTIONS

Preheat oven to 450°F. Oil a baking sheet with the virgin olive oil. Slice each eggplant into 6 pieces, each 1 to 1-1/2 inches thick. Lightly season each disk with salt and pepper and place on oiled sheet. Bake at 450°F for 12 to 15 minutes, until deep brown on top.

Remove from oven, take off baking sheet and place on plate to cool. Lower oven to 350°F. In an 8- by 12-inch brownie pan, place the 4 largest eggplant disks evenly spaced apart. Over each disk, spread 2 ounces of Basic Tomato Sauce and sprinkle with a tsp. of basil. Place one slice of mozzarella over each and sprinkle with 1 tsp. grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil and the two cheeses. Repeat again until you finish ingredients.

You now have four towers. Sprinkle the toasted bread crumbs over the top and bake uncovered at 350°F for 20 minutes, until cheese is melted and tops are light brown. Serve immediately.

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Tagged: eggplant, italian add tags

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