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Vegetarian - Eggplant Parmesan Post by :fleurrare Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1152

Click below to download : Vegetarian - Eggplant Parmesan (Format : PDF)

Vegetarian - Eggplant Parmesan

1 tbsp. extra-virgin olive oil
1 medium onion -- minced
1 clove garlic -- minced
1 (28 oz.) can tomatoes (with juice) -- seeded and 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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