Gourmet Eggplant Parmesan

Eggplant brushed with extra virgin olive oil and garlic and then roasted until golden brown. Eggplant slices are placed in a single layer in a glass baking dish, and sprinkled with minced fresh basil and fresh Parmesan cheese. Thinly sliced tomato are placed on top and sprinkled with additional basil and Parmesan cheese. A layer of mozzarella cheese, a layer of eggplant, and another layer of mozzarella finish this classic casserole. Baked until golden brown, this is a wonderful casserole to serve as a main dish, with side salad and toasted bread.

Cook's Notes: Do not be tempted to use canned Parmesan cheese. This is a classic casserole recipe that needs real fresh Parmesan.

Gourmet Eggplant Parmesan


2 tablespoons Extra Virgin Olive Oil 1 Garlic Clove, minced 1 small Eggplant, peeled and cut into 1/4 inch slices 1 tablespoon Fresh Basil, minced 1 tablespoon grated Fresh Parmesan Cheese 1 medium Vine-Ripened Tomato, thinly sliced 1/2 cup Mozzarella Cheese, shredded

Preparation: 1. Combine the extra virgin olive oil and garlic.

2. Brush the mixture over both sides of the eggplant slices.

3. Place the slices on a greased baking sheet.

4. Bake at 425 degrees F for 15 minutes.

5. Flip the slices over.

6. Bake for 5 minutes longer or until golden brown.

7. Cool the slices on a wire rack.

8. Place half of the eggplant in a greased 1 quart baking dish.

9. Sprinkle half of the basil and Parmesan cheese over the eggplant.

10. Arrange the tomato slices over the top of each piece.

11. Sprinkle the remaining basil and Parmesan over the tomato slices.

12. Layer with half of the mozzarella cheese and the remaining eggplant.

13. Top with the remaining mozzarella.

14. Cover and bake at 350 degrees F for 20 minutes.

15. Uncover and bake for 5 minutes longer or until the cheese is melted.

A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

Article Source: http://EzineArticles.com/?expert=Tom_Lingle


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