Eggplant Parmigiana Recipe
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Ingredients
1 large eggplant
6 large tomatoes, cored and peeled
1 pound whole-milk mozzarella, thinly sliced
Directions
1. Preheat the oven to 400 degrees.
2. Peel the eggplant and slice crosswise into paper-thin slices. Blend or process the tomatoes in the container of an electric blender or food processor until smooth.
3. Butter a large casserole or baking dish and make alternate layers of eggplant, mozzarella, and tomato puree, making the top layer cheese. Bake for 45 minutes.
2. Peel the eggplant and slice crosswise into paper-thin slices. Blend or process the tomatoes in the container of an electric blender or food processor until smooth.
3. Butter a large casserole or baking dish and make alternate layers of eggplant, mozzarella, and tomato puree, making the top layer cheese. Bake for 45 minutes.
