Eggplant

Eggplant "Parmigiana" Style

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

In small bowl, mix asiago, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.


2

Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper. Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.


3

Heat oven to 425°F. In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks. Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.


*If made ahead and refrigerated, reduce oven temperature to 375°F and bake 25 minutes.


Ingredients











Cooking Instructions

1

In small bowl, mix asiago, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.


2

Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper. Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.


3

Heat oven to 425°F. In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks. Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.


*If made ahead and refrigerated, reduce oven temperature to 375°F and bake 25 minutes.


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