Eggplant Parmigiana Recipe - Cooking Index
Eggplant Parmigiana Recipe - Cooking Index
| 1/4 cup | 59ml | Extra-virgin olive oil - plus |
| More for oiling the baking sheet | ||
| 2 | Eggplant - (abt 2 lbs) (large) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 474ml | Basic Tomato Sauce - (see recipe) |
| 1 | Fresh basil leaves - cut chiffonade | |
| 1 lb | 454g / 16oz | Fresh mozzarella - sliced 1/8" thick |
| 1/2 cup | 99g / 3.5oz | Freshly-grated Parmigiano-Reggiano |
| 1/4 cup | 36g / 1.3oz | Fresh bread crumbs - lightly toasted |
| Under broiler |
Preheat the oven to 450 degrees. Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1- to 1 1/2-inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees until the slices begin turning deep brown on top, about 12 to 15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees. In an 8- by 12-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of Basic Tomato Sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F30) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.