Eggplant Parmesan

Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

30 ml (2 tbsp) coarse sea salt
450 g (1 lb) eggplant, sliced 1/2-cm (1/4-in.) thick
500 ml (2 cups) homemade or commercial tomato sauce
75 ml (1/3 cup) bread crumbs
250 ml (1 cup) Mozzarina cheese, grated or diced
60 ml (1/4 cup) Caciocavallo cheese, grated
Parmesan cheese, grated to taste
fresh basil, snipped to taste

Directions

  1. Salt eggplant slices and let them sweat for 30 minutes on paper towels.
  2. Wipe salt off with a damp cloth. Dry carefully with paper towels.
  3. Preheat oven to 180°C / 350°F.
  4. Brush two baking sheets with olive oil. Arrange eggplant slices on baking sheets. Bake 15-20 minutes, or until tender.
  5. Spread one-quarter of the tomato sauce in the bottom of an ovenproof dish.
  6. Cover with a layer of eggplant slices, overlapping if necessary. Pour some tomato sauce over the eggplant.
  7. Sprinkle with some bread crumbs. Mix together the Mozzarina and Caciocavallo cheeses, and sprinkle over the dish.
  8. Repeat the process (eggplant, sauce, crumbs, cheeses) until all ingredients are used up. Finish with grated Parmesan cheese.
  9. Cover with aluminum foil. Bake 30 minutes at 180°C / 350°F.
  10. Towards the end of the cooking time, remove foil and place the dish under the broiler. Watch carefully to prevent scorching.
  11. Serve hot garnished with snipped basil leaves.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2214

Eggplant Parmesan
Eggplant Parmesan