Serving Size : 6
1 cup bread crumbs
2 teaspoons dried oregano
1 large globe eggplant, sliced 3/8 inch thick
Olive oil
1/4 cup olive oil
1 clove garlic, minced
1 medium onion, chopped
2 pounds tomatoes
or 2 large cans canned Italian plum tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil
Salt
Pepper
2 tablespoons chopped fresh parsley
1/2 pound mozzarella cheese
1 teaspoon dried basil
1/3 cup Parmesan cheese
Preheat the oven to 350F. Mix the breadcrumbs with the dried oregano. Brush the eggplant slices with olive oil and coat them with the breadcrumb mixture. Lay them on a baking sheet in a single layer. Bake them, turning once or twice, until they begin to brown and become fragrant.
Saute the olive oil, garlic and onion together until soft. Add the tomatoes and tomato paste and simmer for 15 minutes until they become more saucy than runny. Toss in the basil and parsley, season with salt and pepper, and simmer for 3 or 4 minutes more.
In a baking pan, layer: Sauce, eggplant, sauce, basil, mozzarella and parmesan, perhaps repeating the last five if you have a lot of eggplant. Drizzle with olive oil and bake at 350F for 25-30 minutes, until brown and bubbling.
Serves: 4 to 6
NOTE:
Baked eggplant with tomato sauce and Mozzarella cheese.
The key feature of this version is baking the eggplant rather than frying it soggy.