Author: Dana Garner adapted from Lucinda Scala Quinn
Recipe type: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
1 large or 2 small eggplants (enough to get 18 slices ¼" thick)
¾ cups of plain breadcrumbs (I use Panko)
16 oz pasta sauce (I make my own and it's posted on my blog)
1 teaspoon of fresh oregano
3 tablespoons of fresh basil
1 tablespoon of fresh parsley
¾ fresh Parmesan cheese, grated
12 oz Mozzarella Cheese (the whole, fresh, type, like Buffalo)
Instructions
Cut eggplants in ½" slices. Brush with olive oil and grill on a stove-top grill or put them in the oven but use a rack of pan so the oil will drip off. Grill or bake at 350 until tender. It takes about 45 minutes to an hour. The eggplant will start to look tannish-brown and soft in the middle.
While eggplant is cooking, cut oregano, Italian parsley and basil into fine pieces. In a medium bowl, mix bread crumbs, parsley, oregano, basil, and Parmesan cheese. Mix these ingredients well and set aside.
Slice the mozzarella into thin discs. Set aside.
Put a thin layer of pasta sauce in a large casserole.
When the eggplants are tender, begin assembling the parmigiana. The eggplants will be stacked in layers with the other ingredients.
Start with one eggplant slice. Place it in the casserole. Add a spoon full of sauce on top. Sprinkle on a layer of the bread crumb mixture. Add a layer of the mozzarella. Then, add another slice of eggplant. Continue this process until each eggplant slice is stacked three eggplants high.
Press the eggplant stacks like you would a sandwich.
Sprinkle the remaining breadcrumbs on top of each stack.
Cook for about 25-30 minutes.
Remove and add a sprig of fresh basil.
Prep and cook times does not including making your own sauce. I always make my sauce ahead of time.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/eggplant-parmigiana-made-easy/