Monday, March 24, 2008

Eggplant Parmigiana

I would always see eggplants on sale at the grocery store but wouldn't know what to do with them, until I found this recipe by Mario Batali. It's simple enough but looks rather fancy and tastes yummy. I use one eggplant to feed my family and adjust recipe from there.

1/4 cup olive oil
2 large eggplants-about 1 lb each
salt and pepper
3 cups basic tomato sauce (I use jared pasta sauce)
1 bunch fresh basil, leaves removed and cut
1 pound mozzarella, cut into 1/4 inch think slices-you will need 12 slices
1/2 cup fresh grated parmigiano
1/4 cup lightly toasted bread crumbs
1 pkg spaghetti noodles

Preheat the oven to 450. Oil a baking sheet with olive oil.

Cut each eggplant into 6 slices. Lightly season each disk with salk and pepper and place on oiled sheet.

Bake for 12-15 minutes, until deep brown on top. Transfer to a large plate and let cool. Lower oven temperature to 350.

Arange the 4 largest disks in a 9x13 baking pan, spacing them evenly. Spread 1/4 cup of tomato sauce over each disk, and sprinkle each with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 ts of parmigiano. Top with 4 more slices of eggplant and repeat layers. Sprinkle with toasted bread crumbs over the top.

Bake, uncovered, for 20 minutes, or until the cheese is melted and tops are lightly browned. Cook noodles and warm remaining sauce.

Serve eggplant with noodles and sauce.

No comments: