Classic Eggplant Parmigiana

Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.

Cook's Notes:

Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.

Eggplant Parmigiana

Ingredients:

Nonstick Cooking Spray 2 tablespoons Extra Virgin Olive Oil 1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices Coarse Salt, to taste Fresh Ground Black Pepper, to taste 1/3 cup grated Fresh Parmesan Cheese 2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick 2 tablespoons Vegetable Oil 1/2 cup chopped White Onion 1/2 Red Bell Pepper, seeded, chopped 1 (8 ounces) package Sliced Mushrooms 2 Garlic Cloves, peeled, minced 1 (8 ounces) can Tomato Sauce 1/4 cup Dry Red Wine 1 teaspoon Dried Basil 1/2 teaspoon Dried Oregano 2 tablespoons chopped Fresh Parsley 1 cup Shredded Mozzarella Cheese

Preparation:

1. Preheat oven to 375 F. 2. Place eggplant slices on nonstick baking sheet. 3. Season eggplant with coarse salt and fresh ground black pepper. 4. Bake in preheated oven for 15 minutes. 5. Spray baking dish with nonstick cooking spray. 6. Arrange baked eggplant slices in baking dish. 7. Sprinkle with Parmesan cheese. 8. Arrange tomato slices over eggplant. Place baking dish in oven to bake. 9. Meanwhile add white onion, red bell pepper, mushrooms, and minced garlic to skillet. 10. Sauté 5 minutes or until vegetables are soft, but still vibrant. 11. Stir in the tomato sauce, dry white wine, dried basil, dried oregano, coarse salt and fresh parsley. 12. Simmer 5 minutes, or until the mixture has thickened and has a nice sauce consistency. 13. Remove eggplant from oven. Spoon sauce over top. 14. Bake 15 minutes. 15. Sprinkle with the mozzarella cheese and bake until the mozzarella cheese melts. 16. Remove from the oven 17. Let stand 5 minutes before serving.

Delicious eggplant recipes, like this eggplant casserole are a part of nearly every cuisine around the world. For delicious, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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