Eggplant Parmesan

Italian

Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 cups basic tomato sauce -- (see recipe "Silver Linings Week 2"); 1/4 cup extra-virgin olive oil; 1 large eggplant; canola cooking spray; Kosher salt and freshly ground black pepper; 1/2 cup sliced fresh basil leaves; 3/4 pound fresh mozzarella -- cut into 1/4-inch slices; 1/2 cup Asiago cheese -- can use Parmesan as the name suggests; 1/2 cup basil pesto -- (see recipe "Silver Linings Week 2"); 1/4 cup panko

Golden-brown eggplant layers melt into bubbling mozzarella and tangy Asiago, creating the most comforting of Italian classics. My version skips the heavy breading for a lighter approach that lets the eggplant's silky texture shine through my grandmother's simple tomato sauce.

asiagomozzarellaparmesan

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Servings

6 servings

Ingredients

4 cupsbasic tomato sauce -- (see recipe "Silver Linings Week 2")
1/4 cupextra-virgin olive oil
1 large eggplant
canola cooking spray
Kosher salt and freshly ground black pepper
1/2 cupsliced fresh basil leaves
3/4 poundfresh mozzarella -- cut into 1/4-inch slices
1/2 cupAsiago cheese -- can use Parmesan as the name suggests
1/2 cupbasil pesto -- (see recipe "Silver Linings Week 2")
1/4 cuppanko

Instructions

1
Preheat oven to 450º F. Oil a baking sheet with olive oil. Cut each eggplant into 3/4 inch slices and place on sheet. Spray the tops of the eggplant with canola oilóseason with salt and pepper; bake for 15 to or until golden brown on top. Lower the oven temp to 350º F.
2
Spread roughly 1/2 to 3/4 cup of the sauce in the bottom of a baking dish coated with canola cooking spray. Place 6 of the largest disks on top of the sauce and spread 1/3 cup of the tomato sauce over each. Sprinkle with a generous pinch of basil. Place a slice of mozzarella over each and sprinkle with Asiago.
3
Top with another slice of eggplant and repeat the layering. (I usually do two complete layers for an appetizer or first course; three for a main dish.) Top with a little sauce, a generous dollop of basil pesto, and sprinkle with the panko.
4
Bake, uncovered, for 18 to , or until the cheese is melted and the sauce is bubbly. It can be served hot or at room temperature.

Nutrition Facts

Per Serving (serves 6 servings)

Calories430

Total Fat32g

Cholesterol52mg

Sodium1558mg

Total Carbohydrates18g

Dietary Fiber5g

Sugars11g

Protein20g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Chef's Notes

f you are adding the third layer of eggplant, you will need an additional 2 cups of sauce.