Eggplant Parmesan Naturale

Saturday, August 27, 2011

Eggplant Parmesan Naturale
Submitted by: HELGMELIA

A lighter, fresher take on the traditional recipe. From the book "Vegetarian Cooking for Everyone." It's well worth the time and effort it takes to prepare. If you're in a hurry, though, you can forgo step 2, buy pre-shredded Parmesan, and opt to heat the tomato sauce in the microwave.

100 Minutes to Prepare and Cook

Vegetarian Meals | Italian | Italian Vegetarian Meals | Vegetarian | Vegetarian Vegetarian Meals | Dinner | Vegetarian Meals Dinner |

2 medium eggplants, about 1 1/2 lbs

salt & pepper

olive oil

1 1/2 to 2 cups tomato sauce (I like Full Circle Organic Tomato Basil or Muir Glen Organic Chunky Tomato Herb)

8 large basil leaves

4 oz. fresh mozzarella, thinly sliced

1/2 cup freshly grated Parmesan

1. Preheat the oven to 375. Lightly oil a 2 quart gratin dish. Set aside.

2. Slice the eggplant into rounds about 1/3 inch thick. Sprinkle both sides with salt, let stand for 30 minutes to 1 hour. Blot dry.

3. Preheat the broiler. Brush both sides of each round of eggplant with a little olive oil and broil 5 to 6 inches from the heat until browned. Flip rounds and repeat. Remove from broiler and season with salt and pepper.

4. Warm the tomato sauce with half the basil. Spread 1/3 of the sauce over the bottom of the gratin dish. Make an overlapping layer of eggplant. Lay the mozzarella over the top, add the rest of the basil, and sprinkle with Parmesan. Add the remaining eggplant and cover with the rest of the sauce. Bake in the middle of the oven at 375 until bubbling and hot, about 30 minutes.

5. Cool briefly and cut into 6 pieces. Serving size: 1/6 of total dish.

Number of Servings: 6

Recipe submitted by SparkPeople user HELGMELIA.

Number of Servings: 6
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