Italian Eggplant Parmesan

Name: Italian Eggplant Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian
Ingredients: 3 pounds eggplants (about 3 smallish or 2 medium); 1/4 cup + 2 tablespoons extra-virgin olive oil, divided; Fine sea salt and freshly ground black pepper; 1 medium yellow onion, finely chopped; 2 cloves garlic, pressed or minced; 1/4 cup tomato paste; 28 ounces crushed tomatoes, preferably the fire-roasted variety*; 1/4 cup roughly chopped fresh basil, plus additional basil for garnish; 1 teaspoon balsamic vinegar; Pinch of red pepper flakes; 6 ounces freshly grated part-skim mozzarella cheese (about 1 1/2 cups, packed); 2 ounces freshly grated Parmesan cheese (about 1 cup)

Instructions

Prep:15minCook:45min

This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading at all. It's gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.

Updated at: Sat, 28 Sep 2024 06:08:04 GMT