Eggplant Parmigiana Recipe
This Eggplant Parmigiana recipe is one of the gems from my family cookbook. If it is an impressive Side Dish that you require, then this dish is the answer. I am certain both of us will concur that this Eggplant Parmigiana is simply scrumptious.
Ingredients
1 medium eggplant (about 1 pound), cut crosswise into 8 rounds, each about 3/4 inch thick
1 tablespoon plus
1 teaspoon olive oil, divided
Salt and pepper
2 tablespoons diced onion
1 garlic clove, mashed
1/2 cup tomato sauce
Dash oregano leaves
4 ounces mozzarella cheese, shredded
2 teaspoons grated Parmesan cheese
Garnish:
1 tablespoon chopped fresh parsley
Directions
Brush 1 side of each eggplant slice with 1/4 teaspoon oil.
Transfer slices to nonstick baking sheet, oiled-side up, and sprinkle each with dash each salt and pepper.
Bake at 400°F. until browned, about 10 minutes.
Turn slices, brush each with 1/4 teaspoon oil, and bake 10 minutes longer.
While eggplant is baking, in small nonstick skillet combine onion and garlic and cook until onion is tender.
In shallow 1-quart casserole spread 3 tablespoons tomato sauce; sprinkle sauce with oregano.
Arrange eggplant in casserole, overlapping slices, and pour remaining sauce over eggplant; top with onion mixture, then cheeses.
Reduce oven temperature to 350°F and bake Eggplant Parmigiana until cheese is melted and browned, 25 to 30 minutes; serve garnished with parsley.
Transfer slices to nonstick baking sheet, oiled-side up, and sprinkle each with dash each salt and pepper.
Bake at 400°F. until browned, about 10 minutes.
Turn slices, brush each with 1/4 teaspoon oil, and bake 10 minutes longer.
While eggplant is baking, in small nonstick skillet combine onion and garlic and cook until onion is tender.
In shallow 1-quart casserole spread 3 tablespoons tomato sauce; sprinkle sauce with oregano.
Arrange eggplant in casserole, overlapping slices, and pour remaining sauce over eggplant; top with onion mixture, then cheeses.
Reduce oven temperature to 350°F and bake Eggplant Parmigiana until cheese is melted and browned, 25 to 30 minutes; serve garnished with parsley.
