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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a really good recipe from Whole Foods Market for a really good Eggplant Parnesan in another form, a soup. Very hearty and delicous. Ingredients:
2 lbs eggplants, cut in half lengthwise |
2 tablespoons extra virgin olive oil, plus extra for the baking sheet |
1 medium onion, chopped |
3 garlic cloves, minced |
28 ounces crushed tomatoes with basil |
3 cups water |
1/2 teaspoon kosher salt |
3/4 cup parmigiano-reggiano cheese, grated |
crouton |
basil |
Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. Place eggplants cut side down on a lightly oiled foil lined baking sheet.
3. until it is very tender and lightly on top and and bottom, about 45 minutes.
4. Mean while heat olive oil in a large Dutch oven over medium heat.
5. Add onion and saute for 5 minutes.
6. Add garlic and cook for 1 more minute.
7. Scoop eggplant flesh from the skins, discard skins.
8. Chop flesh roughly and to the pan with the tomatoes, water, and salt.
9. Bring to a boil over medium heat.
10. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
11. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4.
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