Ingredients:
3 medium eggplants
2 garlic cloves, peeled
1 can (29 oz.) diced tomato
1 cup Parmesan cheese, grated
2 eggs, beaten
1 medium onion, chopped
2 Tablespoons olive oil
1 handful of fresh basil leaves, roughly chopped
2 teaspoons fine grain sea salt
Black ground pepper to taste
Directions:
Preheat oven to 400 degrees Fahrenheit and place rack in the middle. Line 2 baking sheets with parchment paper and lightly grease with some olive oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely. Thoroughly wash the eggplants, then slice them into 1/4 inch rounds and place them into the bowl of water. Let them sit for at least 20 minutes to draw out the bitterness.
Meanwhile, make the tomato sauce. Heat the olive oil in a large saucepan over medium heat. Add onion and garlic and saute for 5 minutes, until onion begins to golden. Add tomatoes, 1 teaspoon of salt, and basil and reduce the heat to low. Let simmer for 15 minutes. Turn the heat off and set aside.
Remove the eggplant slices from the water and arrange them in a single layer on prepared baking sheets. Bake in the oven for 12 to 15 minutes, until the slices begin turning deep brown on top. Transfer the slices from the baking sheet to a plate to cool.
Lightly grease with 1 Tablespoon of olive oil the bottom and sides of an 8 x 12 inch baking dish. Cover the bottom of the baking dish with some tomato sauce and arrange eggplant slices on top to form a uniform layer. Cover the eggplant with some tomato sauce, some Parmesan cheese, and top with 2 Tablespoons of beaten eggs. Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce and top with the remaining Parmesan cheese. Bake in the oven for about 40 minutes, until hot and beginning to brown. Let rest for 10 minutes before serving.
No comments:
Post a Comment