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Vegetables - Eggplant Parmesan Post by :cashsilos Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2343

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Vegetables - Eggplant Parmesan

1 tbsp. extra-virgin olive oil
1 medium onion -- minced
1 clove garlic -- minced
1 (28 oz.) can tomatoes (with juice) -- seeded & chopped
1 1/2 tbsp. tomato paste
1/8 tsp. hot pepper flakes
kosher salt and freshly ground black peppe -- to taste
3 tbsp. fresh basil -- chopped
2 medium eggplants -- about 2 lb.
olive oil cooking spray
1/4 cup Parmesan cheese -- grated
2 sprigs basil -- or more

Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned.

Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings.

Meanwhile, trim (but don't peel) eggplants. Cut into 1/4" thick slices.

Spray a nonstick skillet with olive oil cooking spray and cook slices over medium-high heat in batches until browned, 3-4 minutes on each side. Add more spray to skillet - off the heat - or eggplant slices, as needed. As eggplant slices are done, put them on a serving platter, slightly overlapping each other.

Season slices with salt and pepper. Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with basil sprigs.

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Vegetables - Eggplant Parmesean Vegetables - Eggplant Parmesean

Vegetables - Eggplant Parmesean
1/4 white wine bread or cracker crumbs olive oil (or olive and corn oil mixed) 1 (15 oz.) can tomato sauce 2 (or more) cloves garlic, minced 1/2 teaspoon basil 1/2 lb. sliced Mozzarella cheese 1/2 cup (or more) grated Parmesan cheese Preheat oven to 350 degrees.Peel and slice eggplant 3/8 inch thick. Beat egg and wine together. Dip eggplant slices into egg mixture, then in bread crumbs and brown in oil. Drain on paper towels. Simmer tomato sauce, garlic, and basil together in saucepan for 10-15 minutes. Layer half the eggplant, Mozzarella, Parmesan, and sauce in baking

Vegetables - Eggplant Parmesan Ii Vegetables - Eggplant Parmesan Ii

Vegetables - Eggplant Parmesan Ii
1 medium eggplant -- cut in 1/2" rounds 1/2 cup flour 1 egg -- lightly beaten 1 1/4 cups seasoned bread crumbs 1 clove garlic -- thinly sliced 1/4 cup olive oil -- for brushing 3 cups marinara sauce 1/2 cup fresh basil leaves -- shredded salt and pepper 3/4 cup Parmesan cheese -- grated 1/2 lb. mozzarella -- thinly sliced Preheat oven to 350° F.Dip eggplant rounds in the flour, then egg and then in the breadcrumbs and transfer to a sheet pan and arrange in a single layer. Spread some sauce on the bottom