Eggplant Parmesan

Eggplant Parmesan Dish Guide

Serves 6

2-3 medium eggplants, cut into ½ inch rounds

16 oz fresh mozzarella, sliced thinly

8 oz freshly grated parmigiano Reggiano cheese

28 can crushed tomatoes

2 T minced garlic (about 3 cloves)

¼ cup + 1 T olive oil

2 T Italian seasoning

1 t red pepper flakes

1 small onion, diced

1 T fresh oregano leaves

1 T freshly torn basil leaves

1 cup panko breadcrumbs

Baking/Cooking spray

Salt and pepper to taste

Place the eggplants in a large bowl and season with salt, pepper, 1 T Italian seasoning and ¼ cup olive oil. Toss to coat and lay eggplant on 1-2 baking sheets in a single layer. Bake at 400F for 15-20 minutes or until softened and tender.

While the eggplant bakes, in a large saucepan add 1 T olive oil followed by the diced onion and pepper flakes. Cook for 5-7 minutes or until onions are softened. Add in the garlic, fresh oregano, and basil. Cook for 1 minute then add in the crushed tomatoes. Season to taste with salt and pepper and simmer for 10-15 minutes.

Spread ½ cup of the marinara in the bottom of a 9x13 inch baking tray. Lay down a layer of eggplant slices followed by ½ the remaining sauce. Sprinkle with ¼ of the parmigiano and a layer of half the mozzarella. Repeat a second layer same as the first and bake, uncovered at 400F for 20-25 minutes or until cheese is melted and bubbling.

Top with the panko, another ¼ of the parmigiano cheese and spray with cooking spray to help browning.

Bake at 400F for another 5-10 minutes or until golden brown. Let rest 15 minutes before serving, garnished with the remaining parmigiano and more fresh basil.