Eggplant (Aubergine) Parmesan |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Vegetarian Meat and Potatoes Cookbook and bakes the eggplant instead of frying. Of course soy cheese can be used instead of dairy. Ingredients:
1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices |
2 tablespoons olive oil |
1 small onion, minced |
2 garlic cloves, minced |
28 ounces crushed tomatoes |
2 tablespoons minced fresh parsley leaves |
1 tablespoon minced fresh basil leaf |
1 teaspoon minced fresh oregano leaves (1/2 tsp dried) |
salt & freshly ground black pepper |
1/2 cup freshly grated parmesan cheese |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 375. Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). Remove from oven and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. Remove from heat.
3. Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella. Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
4. Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.
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