Thursday, March 27, 2014

Eggplant Parmesan

Serves 2

Extra-virgin olive oil
1 large eggplant, about 2 pounds
Salt and pepper
1 cup tomato basil pasta sauce
Pesto sauce
Fresh basil leaves
1 pound fresh mozzarella, sliced 1/8-inch thick
1/4 cup grated parmesan cheese

  1. Preheat the oven to 450 degrees F.
  2. Peel eggplant and slice 1 to 1-1/2 inches thick.
  3. Lightly season each disk with olive oil, salt and pepper and place on a baking sheet.
  4. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 10-12 minutes.
  5. Remove the eggplant slices from the oven and place them on a plate to cool

Lower oven temperature to 350 degrees F, and begin assembling

  1. In a baking dish large enough to hold your towers
  2. Layer the bottom with pasta sauce
  3. Using the larger disk, evenly add eggplant slices to sauce
  4. Over each slice of eggplant, layer with:
·        1 tablespoon of tomato sauce
·        1 mozzarella slice
·        1 teaspoon of pesto
·        Another tablespoon of pasta sauce
·        Sprinkle grated parmesan cheese on top
·        Add a basil leaf
·        Repeat the process until the towers are complete and all the ingredients are used.
  1. Bake uncovered until the cheese melts and the tops turn light brown, about 10 minutes.

Serve immediately. 

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