Cheesy eggplant Parmesan
An Italian classic enhanced by fresh aromatics and flavorful cheeses
Equipment
- pasta strainer
- sheet pan
- 6x12in baking pan
- sauce pan
- cutting board
- knife
Ingredients
Sauce
- 1 28oz can of tomato puree
- 1 bunch of fresh basil julienned
- 2 tbsp oregano dried or 3 tbsp of fresh oregano
- 1/2 small white onion chopped
- 2 tbsp olive oil
- salt to taste
Eggplant lasagna
- 2 eggplants oval shape
- 2 cups shredded mozzarella
- 2 cups shredded Monterrey Jack cheese
- 1/2 cup grated or shredded Parmesan cheese
- 1/2 cup panko bread crumbs
- salt & pepper to taste
- 3 tbsp olive oil to brush the eggplants
Instructions
- Gather your ingredients.
-  Wash the eggplants and slice them longitudinally ½ inch thick; sprinkle with a generous amount of kosher salt and place in the strainer in the sink; rest for about 30 minutes.2 eggplants, salt to taste
-  Meanwhile prepare the sauce: add the oil to the saucepan and chop the onion finely; sauté the onion until translucent.1/2 small white onion, 2 tbsp olive oil
-  Add the tomato purée, the basil, oregano, salt and pepper and gently simmer covered for about 1 hour, stirring from time to time.1 28oz can of tomato puree, 1 bunch of fresh basil, salt & pepper to taste, 2 tbsp oregano
- Preheat the oven @ 375 degrees; pat dry the eggplants and brush with the oil; place on a sheet pan covered with parchment; bake for at least 30 minutes.3 tbsp olive oil
- Prepare the baking pan by brushing it with oil, remove the eggplants from the oven and remove the sauce from the heat; time to assemble.
- Â Place a small amount of sauce at the bottom of the pan, then a layer of eggplants, a layer of sauce a layer of cheese; with this amount you should have a total of 3 layers.2 cups shredded mozzarella, 2 cups shredded Monterrey Jack cheese
-  Top with a mixture of Parmesan and bread crumb;return to the oven and bake for another 30-45 minutes or until the cheese is golden and there’s a crust on the top; allow for the preparation to cool for a little bit before serving.1/2 cup grated or shredded Parmesan cheese, 1/2 cup panko bread crumbs
Notes
It’s very important to let the eggplants slices rest with a generous sprinkle of salt prior to cooking. Eggplants are like little sponges and they have lots of water. The salt helps release some of the water so the texture of the eggplants is more delicate and the flavor is enhanced.
Nutrition
Calories: 685kcal | Carbohydrates: 25g | Protein: 34g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 105mg | Sodium: 970mg | Potassium: 704mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1023IU | Vitamin C: 6mg | Calcium: 893mg | Iron: 3mg