Italian Eggplant Parmesan
Ingredients
The eggplant
-
3
pounds
eggplants
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
extra-virgin olive oil
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
The sauce
-
1
medium
yellow onion
-
2
cloves
garlic
-
¼
cup
tomato paste
-
28
ounces
crushed tomatoes
-
¼
cup
fresh basil
-
1
teaspoon
balsamic vinegar
-
pinch
red pepper flakes
The cheese
-
6
ounces
part-skim mozzarella cheese
-
2
ounces
Parmesan cheese
Instructions
- Preheat the oven to 425°F and prepare baking sheets with parchment paper.
- Slice the eggplants into long slabs and brush them with olive oil, then roast until golden and tender.
- In a saucepan, cook the onion until tender, then add garlic and tomato paste, cooking briefly.
- Add crushed tomatoes to the saucepan and simmer until thickened, then stir in basil, vinegar, and seasonings.
- Assemble the dish by layering sauce, eggplant, and cheese in a baking dish.
- Bake until the top is golden and the sauce bubbles, then let it cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
25mg
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