Eggplants With Mozzarella And Parmesan |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 4 |
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My family loves this dish. we serve it as a side to chicken, or as a main dish with a salad on the side Ingredients:
3 eggplants, sliced thinly |
salt |
olive oil for brushing |
101/2 oz mozzarella cheese, sliced |
1 cup freshly grated parmesan cheese |
3 tbsp. dried, uncolored bread crumbs |
1 tbsp butter |
fresh flat-leaf parsley sprigs for garnish |
for the tomato basil sauce |
2tbsp virgin olive oil |
4 shallots, chopped finely |
2 cloves garlic, chopped finely |
14oz canned tomatoes |
1tsp. sugar 8 fresh basil leaves, shredded |
salt and pepper to taste |
Directions:
1. To remove bitterness, layer the eggplant slices in a colander, sprinkling each layer with salt. stand the colander in the sink and let drain for 30 minutes. rinse thoroughly under cold running water to remove all traces of salt, then pat dry with paper towles.
2. arrange the eggplant in single layer on 1-2 large cookie sheets, brush with olive oil and bake in preheated oven, 400 degrease, for 15-20 minutes, untill tender, but not collapsing.
3. meanwhile, make the tomato and basil sauce. heat the oil in a heavy-bottom pan, add the shallots, and cook, stirring occasioinally, for 5 minutes, intill softened. all the garlic and cook for 1 mor minute. add the tomatoes, juice and all, and break them up with wooden spoon,. stir in the sugar and season to taste with the salt and pepper. bring to a boil, reduce heat and simmer for 10 minutes, untill thickened. stir in the basil leaves.
4. brush a cassarole dish with olive oil and arrange half the eggplant in the bottom. cover with half the mozzarella, spoon over half the tomato sauce, sprinkle with half the parmesan cheese. mix the remaining parmesan with the bread crumbs. repeat the layers, ending with the parmesan mixture.
5. dot the top with butter and bake for 25 minuted, untill the topping is golden brown. remove form oven and let stand for 5 minutes. garnish with prsley.
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