Egglant Parmesan

Ingredients

  • 3 medium eggplants, cut crosswise into 1/2″ slices
  • Olive oil
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 1 & 1/2 teaspoons dried oregano
  • 1 28 oz can crushed tomatoes
  • 1 Tablespoon red wine vinegar
  • 1/2 cup fresh basil leaves (packed)
  • Salt and freshly ground pepper
  • 1/2 cup grated Parmigiano cheese
  • 1/3 cup fine dry bread crumbs
  • 1 Tablespoon chopped fresh oregano

Step by Step Instructions

STEP 1
Preheat oven to 450° degrees. Brush both sides of eggplant slices with oil, place in single layer on two or more baking sheets. Bake until undersides are golden brown, 10-15 minutes, turn and bake other side. Set aside. Reduce oven to 375°

STEP 2
Meanwhile, in large saucepan over medium heat, add 2 T olive oil and onion, Saute until soft, add garlic and dried oregano and saute another 30 seconds. Add tomatoes. Cover, reduce heat to low and simmer 15-20 minutes.
STEP 3
Add vinegar, basil, salt, pepper to sauce. Into a baking dish, spoon small amount ot sauce, then add scattering of parmigiano, then a single layer of eggplant. Repeat, ending with sauce and parm. In small bowl, combine bread crumbs and oregano with sprinkling of olive oil. Add to top.
STEP 4
Bake until bubbly and center is hot, 30-45 minutes. Remove from heat and allow to rest 5 minutes before cutting.

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