Eggplant Parmigiana

Eggplant Parmi-Yumma

I feel it’s time I start posting more savory, salty, hot dinner dishes.

By the looks of my blog you may think I only eat sweets and vegetables. While that is mostly true, sadly, I do still enjoy cooking hearty meals for friends and family.

This eggplant parmigiana is always a hit and can be made ahead of time before the guests arrive.

I adapted the recipe from Miss Dahl’s Voluptuous Delights. I love her recipes, philosophy and life story.
If I have a cookbook one day… wait… let me start again… when I have a cookbook of my own one day, it will be a lot like Dahl’s!

Ingredients:
3 medium sized eggplants
sea salt
1/2 cup olive oil
1 large onion, sliced
2 cloves of garlic, chopped
3 (14 oz) cans of chopped tomatoes
1 T brown sugar
s & p
Aged Balsamic Vinegar
2 cup fresh basil, copped
2 large buffalo mozzarella, sliced
1 cup grated Parmesan
Preheat the oven to 400
Cut eggplant into 1/2 inch slices, lengthwise
lay in a single layer on a cookie sheet
Sprinkle with salt and let stand for 20 minutes. This allows the water to exit the eggplant. Soon you will begin to see little droplets of water on the eggplant- it will look like it has just rained in your kitchen on your eggplant. Pat with paper towels to absorb the water.
Lightly brush the eggplant with olive oil and bake for 15 minutes until they turn golden.
Meanwhile, in a large saucepan, heat olive oil and gently sweat the onion, adding the garlic a minute or two later (onion takes longer to cook than garlic)
Add tomatoes and brown sugar and season with s & p
simmer for 20 minutes, covered
Now is when you add thick balsamic vinegar, optional
Grease a baking dish
Now the fun layering begins!
Eggplant
Sprinkle with basil
Mozzarella slices
Tomato sauce
Parmesan cheese
Keep repeating in this order
Top with Parmesan and basil
Bake for 20 minutes
I know it’s tempting, but allow to cool for about 10 minutes before digging in
Note:
Can keep in the fridge over night unbaked, throw in the oven 30 minutes before quests arrive.

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