Eggplant Parmesan Recipe - Cooking Index
Eggplant Parmesan Recipe - Cooking Index
| 3 tablespoons | 45ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Plus 1 teaspoon olive oil - divided |
| Salt | ||
| 3/4 teaspoon | 3.8ml | Sugar - divided |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1/2 teaspoon | 2.5ml | Freshly ground pepper |
| 1 teaspoon | 5ml | Eggplant - (1 1/2 lbs), cut (large) into 1/2" thick slices |
| 1 cup | 62g / 2.2oz | Onions - chopped |
| 1 1/2 teaspoons | 7.5ml | Garlic - minced |
| 4 tablespoons | 60ml | Dry white wine - divided |
| 1 | Stewed tomatoes - (14.5 or 16-oz) | |
| 1 cup | 62g / 2.2oz | Fresh tomato - seeded, chopped |
| 1/4 cup | 36g / 1.3oz | Fresh basil - chopped |
| 4 oz | 113g | Shredded part-skim mozzarella cheese - divided |
| 1 tablespoon | 15ml | Freshly grated parmesan cheese |
| Fresh basil sprigs - for garnish |
1. Heat oven to 400F. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon each salt and sugar, oregano and pepper in bowl.
2. Lightly coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. Bake 15 minutes per side or until fork tender.
3. Combine onions, garlic, remaining 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat until onions are soft, 5 minutes.
4. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tablespoons wine, 1/2 teaspoon salt and 1/4 teaspoon sugar. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minutes. (Makes 2 1/2 cups.)
5. Spoon one third of the sauce into shallow 2-quart baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant. Sprinkle top with 2/3 cup mozzarella. Top with remaining eggplant, sauce, mozzarella and the Parmesan.
6. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting. Garnish with fresh basil sprigs, if desired. Makes 6 servings.
Source:
The Meatless Gourmet (Bobbie Hinman)
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