Nikki's Eggplant Parmesan
Recipe
- Title:
- Nikki's Eggplant Parmesan
- Categories:
- Vegetables, Italian, Vegetarian
- Yield:
- 6 servings
Ingredients
- 1 lg Eggplant
- -sliced
- Oil
- 2 c Italian Tomato Sauce
- 1/2 lb Mozzarella cheese, thinly
- 3/4 c Grated Parmesan cheese
Directions
- Wash eggplant; do not peel.
- Trim ends and cut eggplant crosswise into rounds 1/4" thick.
- Place on broiler pan or baking sheet, brush surface with oil, and broil about 3" from heat 5 min, until lightly browned.
- Turn, brush uncooked side with oil, and broil 3 min on other side.
- Place single layer of cooked eggplant slices on bottom of 2 qt.
- baking dish (A deep casserole produces a thicker, creamier, multilayered dish; a shallow casserole gives fewer layers and a crustier top.
- Take your pick.)
- Cover with single layer of mozzarella cheese, spoon over enough sauce to cover, and sprinkle generously with grated Parmesan.
- Repeat layers until all eggplant is used, adding the Parmesan cheese layer every other time.
- End with tomato sauce and Parmesan cheese.
- Any extra sauce can be poured over top layer if needed for moisture and will filter down during baking.
- (At this point the casserole can be refrigerated for several hours if you like to work ahead.
- Remove from refrigerator and allow to come to room temperature before baking or increase baking time 5 to 10 min.)
- Bake in 350 F oven 15 to 20 min, until sauce bubbles and cheese melts.
- Serve from casserole with large cooking spoon, cutting cheese strands with scissors.
[ Comment, Edit or Article Submission ]
