Eggplant Parmesan D Serves: 4Roasting the eggplant makes this dish much lighter and less oily than what we’re used to. Serve with a tri-color salad.
2 large eggplants
1/3 cup olive oil
2 cups tomato sauce
1 cup coarsely chopped fresh basil
1 pound whole milk mozzarella
½ cup grated parmesan
¼ cup bread crumbs
Sea salt and freshly ground black pepper
Large cookie sheet
- Preheat oven to: 450 F.
- Pour a little oil in bottom of baking pan and spread it all over pan using a brush, paper towel or your fingers,
- Peel eggplants and cut them lengthwise into ¾-1 inch slices. Arrange slices in baking pan and roast for about 10 minutes or until they begin to brown. Brush the top of eggplant slices with olive oil and roast five minute longer. Slices should be soft enough to be easily punctured with a knife. Sprinkle with a little sea salt and black pepper. Let slices cool a few minutes.
- Cover bottom of baking pan with eggplant (no parchment or oil necessary). Spread about ¼ cup tomato sauce over each slice. Sprinkle with chopped basil and then with a ¼ inch slice of mozzarella and two teaspoons of grated parmesan. Repeat process until all the eggplant slices have been used. Sprinkle the top with bread crumbs.
- Bake at 375 F. until the top has puffed and browned- about 25 minutes. Serve hot.