The flavors of eggplant parmesan – eggplant, tomato, basil, mozzarella and parmesan – come together in a pie.
Yields6 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins extra virgin olive oil
¼ cup breadcrumbs
2 medium eggplant, cut into ½-inch (1.25 cm) slices
extra virgin olive oil for brushing
3 cups tomato pasta sauce, whatever your favourite is
3 eggs
⅓ cup grated Parmesan cheese
2 Tbsp chopped fresh basil
¾ lb grated mozzarella cheese
1Brush a 9-inch (23 cm) deep dish pie plate with olive oil. Add bread crumbs and tip so that the breadcrumbs cover the entire surface. Set aside.
2Place eggplant slices on two heavily oiled baking pans. Brush top of eggplant slices with more oil. Season very lightly with salt and pepper.
3Roast in a preheated 425 F.(220C) oven until golden. About 25-30 minutes. Remove from oven and let cool. (You can also cook on an outdoor grill).
4Place a layer of eggplant on bottom of prepared pie plate, overlapping as necessary.
5Spoon 1 cup (250 ml) of the pasta sauce over top. Followed by half of the cheese.
6Beat the eggs together in a small bowl along with the Parmesan and basil. Pour the eggs over top of the cheese layer.
7Repeat with remaining eggplant, 1 cup (250 ml) of pasta sauce and remaining cheese.
8Bake in a 350 F. (180C) oven for 30-35 minutes until the cheese is melted and the dish is bubbling around the edges.
9Let rest for at least 10 to 15 minutes before serving with remaining sauce.
Ingredients
extra virgin olive oil
¼ cup breadcrumbs
2 medium eggplant, cut into ½-inch (1.25 cm) slices
extra virgin olive oil for brushing
3 cups tomato pasta sauce, whatever your favourite is
3 eggs
⅓ cup grated Parmesan cheese
2 Tbsp chopped fresh basil
¾ lb grated mozzarella cheese
Directions
1Brush a 9-inch (23 cm) deep dish pie plate with olive oil. Add bread crumbs and tip so that the breadcrumbs cover the entire surface. Set aside.
2Place eggplant slices on two heavily oiled baking pans. Brush top of eggplant slices with more oil. Season very lightly with salt and pepper.
3Roast in a preheated 425 F.(220C) oven until golden. About 25-30 minutes. Remove from oven and let cool. (You can also cook on an outdoor grill).
4Place a layer of eggplant on bottom of prepared pie plate, overlapping as necessary.
5Spoon 1 cup (250 ml) of the pasta sauce over top. Followed by half of the cheese.
6Beat the eggs together in a small bowl along with the Parmesan and basil. Pour the eggs over top of the cheese layer.
7Repeat with remaining eggplant, 1 cup (250 ml) of pasta sauce and remaining cheese.
8Bake in a 350 F. (180C) oven for 30-35 minutes until the cheese is melted and the dish is bubbling around the edges.
9Let rest for at least 10 to 15 minutes before serving with remaining sauce.
Recent Comments