Japanese Eggplant Parmesan Recipe
Ingredients
| Japanese eggplant - 1 number, 8-inch-long, sliced into 1-inch-thick medallions | ||
| Zucchini - 1 number, 8-inch-long, sliced into 1-inch-thick medallions | ||
| Olive oil | 3 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Parmesan cheese | 2 Ounce, grated | |
| Plum tomatoes - 5 numbers, diced (reserve juice) | ||
| Fresh mozzarella cheese - 6 ounces, cut into thin slices | ||
| Basil | 2 Tablespoon, chopped | |
| Or | ||
| Dried basil | 1 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven to 350°F.
MAKING
2. In a saucepan, over medium temperature heat 1 teaspoon oil and add garlic; brown on all sides.
3. Arrange the eggplant medallions into the pan; cook for about 5 minutes, turn and cook for another 2 more minutes, adding another teaspoon oil if needed.
4. In the saucepan, add another teaspoon oil and cook tomatoes and basil for about 6 minutes or until juice is nearly gone.
5. On a baking tray, arrange the eggplant with the garlic in alternating circles; if they don't fit, overlap them slightly.
6. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan.
7. bake in 350°F for about 30 minutes until brown and bubbly.
SERVING
8. Serve hot with toasted garlic bread.
1. Preheat the oven to 350°F.
MAKING
2. In a saucepan, over medium temperature heat 1 teaspoon oil and add garlic; brown on all sides.
3. Arrange the eggplant medallions into the pan; cook for about 5 minutes, turn and cook for another 2 more minutes, adding another teaspoon oil if needed.
4. In the saucepan, add another teaspoon oil and cook tomatoes and basil for about 6 minutes or until juice is nearly gone.
5. On a baking tray, arrange the eggplant with the garlic in alternating circles; if they don't fit, overlap them slightly.
6. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan.
7. bake in 350°F for about 30 minutes until brown and bubbly.
SERVING
8. Serve hot with toasted garlic bread.
Chef
