Classic Eggplant Parmesan
none
Description
Plenty of Italian flavors in this eggplant Parmesan. This recipe is so good there would not be leftovers.
Ingredients
- 1 large eggplant, about 2 pounds
- 3/4 cup olive oil
- 2 cups cups canned tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 8 ounces shredded Mozzarella cheese
Methods/steps
- Peel the eggplant. Cut into 1/4-inch slices. Purge with Kosher salt sprinkled liberally on both sides of the eggplant for 30 minutes. Rinse in cold water, and roll up in paper towels to dry.
- Preheat oven to 400°F Heat olive oil in a large skillet over a medium-high heat. Fry the eggplant slices on both sides,until brown. Drain well on paper towels.
- Place a layer of eggplant slices into a shallow baking dis. Cover with some of the tomato sauce, a sprinkle of basil and garlic powder, a little of the Parmesan cheese, and some of the Mozzarella. Repeat layers until all ingredients are used, ending with the Mozzarella cheese.
- Bake, uncovered, for 15 to 20 minutes.
Reviews
