Saturday, May 19, 2012

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan
  • 3 medium or 2 large eggplants
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 2 14oz cans of plum tomatoes
  • sea salt & fresh black pepper, to taste
  • 1 tablespoon wine vinegar
  • 2 tablespoons fresh basil leaves, chopped
  • 1 cup Parmesan cheese
  • 1/2 cup breadcrumbs
  • fresh oregano, to top, chopped
[to make gluten free: substitute gluten free breadcrumbs for regular bread crumbs]

  1. Preheat oven to 375 degrees F.
  2. Slice eggplant into 1/2 inch slices. Heat up grill.
  3. Put olive oil into a large pan on medium heat and add onion, garlic, dried oregano and cook for 10 minutes, or until the onion is soft.  Break up the tomatoes and add them to the pan.  Put a lid on the pan and simmer for 15 minutes.
  4. While the sauce is simmering, grill the eggplants on both sides until slightly charred. 
  5. When tomato sauce is cooked down, season it with salt, pepper, wine vinegar and basil.  Puree the sauce if you want a smoother consistency.
  6. Coat an oven safe dish with olive oil spray.  First add a layer of tomato sauce, then a layer of Parmesan, and finally a layer of eggplant.  Repeat until your dish is full, or you run out or ingredients.  Top with a layer of tomato sauce, then Parmesan.  If you want, you can add an extra layer on top, consisting of breadcrumbs mixed with olive oil and oregano.
  7. Put in oven for 30 minutes, or until the top is crispy and the juices are bubbly.

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