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.

By Chef Laura Bonicelli

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

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.

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.

Chef's Notes

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