This is a makeover on the popular Italian dish, eliminating the breading and frying; trading bland cheese for sharp, flavorful Parmesan; and using our own light, briefly cooked sauce. The result is a healthy eggplant parmesan recipe that tastes fresh from the farm and is loaded with beneficial antioxidants and vitamins.
| Servings | Prep Time |
| 4 people | 35 minutes |
| Cook Time |
| 75 minutes |
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This is a makeover on the popular Italian dish, eliminating the breading and frying; trading bland cheese for sharp, flavorful Parmesan; and using our own light, briefly cooked sauce. The result is a healthy eggplant parmesan recipe that tastes fresh from the farm and is loaded with beneficial antioxidants and vitamins.
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Ingredients
- 2 1/4 lb sm eggplant (2-3) cut into ¼" slices
- ¼ cup + 1½ tsp olive oil
- 1 tsp salt
- 1 clove garlic thinly sliced
- 2 lb plum tomatoes (or use the golden ones in the bag!), chopped
- 20 fresh basil leaves
- 1/2 tsp black pepper
Servings: people
Instructions
- 1. HEAT oven to 400°F. Generously oil 2 non-stick baking sheets. 2. SLICE eggplant ¼" thick without peeling. Our cooking method will soften the skin. 3. PUT eggplant on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened. 4. GRATE real, fresh Parmesan. The fuller flavor means you can use less than canned varieties. 5. HEAT remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute. 6. ADD tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste. 7. TRANSFER tomato mixture to food processor and puree until nearly smooth. 8. COAT bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese. 7. BAKE until browned, about 30 minutes. Let rest 10 minutes before serving.
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