inspired by Frankie's Kitchen Companion
2 large eggplant
1/4 cup olive oil
Sea Salt & Pepper
2 & 1/2 oz fresh basil chiffonade
2 cups fresh Parmesan
1 quart of Sunday Sauce
8 oz fresh mozzarella
Preheat oven to 350 degrees. Wash & dry eggplant. With a vegetable peeler strip alternate layers of the eggplant's skin & slice into 1/2 inch thick disks. Toss the eggplant with olive oil & salt and pepper & then roast in the oven for 10 minutes per side. In a deep casserole dish add a layer of Sunday Sauce, then a layer of the eggplant, salt and pepper, fresh basil & Parmesan cheese top with sauce and repeat until you run out of eggplant & finish with a layer of sauce. Cover with foil and put in the oven for 3 & 1/2 hours (trust me). Remove from the oven and top the dish with sliced fresh mozzarella & return to the oven. Once the cheese is brown and bubbly remove (around 10 - 15 minutes). Sprinkle a little fresh basil on top & let it rest about 10 minutes before serving.
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| Eggplant slices ready for roasting |
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| Eggplant Marinara after 3 & 1/2 hours in the oven |
It would be perfect with a salad and crusty bread, but honestly it is wonderful on its on & even cold!
Hope you enjoy!
Yum. That looks delightful! I told David I want him to make me eggplant parmesan this weekend. I might have to make an adjustment in my order!
ReplyDeleteNicole - It is wonderful!!! And healthier - no frying (lol)! Let me know if you give it a try.
ReplyDeleteThis looks like a keeper Lara. Will give it a try soon. I like your Sunday sauce too.
ReplyDeleteThis is definitely a keeper. Unfortunately my daughter is not a big fan of eggplant so I have to wait til she's gone and my son's family comes to visit otherwise i'd eat the whole thing myself. Wonderful recipe!
ReplyDeleteCongrats on the new addition to the family. Wait til you see how cute girls can be. Completely different from boy dogs. Lucy is my first female and believe me, she won't be my last!