 |
Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
Ingredients:
1 large or 2 small eggplants, cut in 1/2 lengthwise (about 2 pounds) |
2 tablespoon(s) extra-virgin olive oil, plus more for the baking sheet |
1 medium onion, chopped |
3 clove(s) garlic, minced |
1 28-ounce can(s) crushed tomatoes with basil |
3 cup(s) water |
1/2 teaspoon(s) kosher salt |
3/4 cup(s) parmigiano reggiano cheese, grated |
croutons |
basil leaves, optional |
Directions:
1. Preheat oven to 450°F. Place eggplants cut side down on a lightly oiled foil-lined broiler pan or baking sheet. Roast eggplant until it is very tender and lightly browned on top and bottom, about 45 minutes. Cool.
2. Meanwhile, heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 5 minutes. Add garlic and cook for another minute. Scoop eggplant flesh from the skins; discard the skins. Chop flesh roughly and add to the pan along with tomatoes, water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil, if desired.
|
|