This is a lighter, easier version of the traditional Italian dish, Eggplant Parmesan. Delicious fresh ingredients guarantee a wonderful dish. Add a side salad and some fresh artisan bread and you've got a complete meal. This recipe makes 4 servings.
Ingredients:
2-3 smallish eggplant, cut into ¼" slices
¼ cup + 1½ tsp olive oil
1 tsp salt
1 clove garlic, minced
1 can (28 oz) good quality "San Marzano" tomatoes
20 fresh basil leaves or 4 tbsp dried basil
½ tsp freshly ground black pepper
¾ cup freshly grated Parmesan cheese
Directions:
1. Preheat oven to 400°F. Generously oil 2 non-stick baking sheets.
2. Place eggplant slices on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.
3. Heat remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.
4. Add
tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until
sauce is thickened and reduced to about 2 cups, about 15 minutes. Season
with salt and pepper to taste.
5. Put tomato mixture into food processor and puree until nearly smooth.
6. Coat
bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third
of the eggplant, and top with another ½ cup of the sauce and 3
tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese),
ending with remaining 6 tablespoons cheese.
7. Bake until browned, about 30 minutes. Let rest 10 minutes before serving.
