VCE: Eggplant Parmesan

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* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 279

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants -- about 1 1/2 pounds

Salt and freshly milled pepper

Olive oil

1 1/2 cups Fresh Tomato Sauce -- up to 2 cups

(see separate recipe)

8 large basil leaves -- torn into pieces

4 ounces mozzarella

thinly sliced if fresh -- grated otherwise

1/2 cup freshly grated Parmesan

 

SERVES 4

 

Eggplant Parmesan used to be the only vegetable entrée one could find on a

menu. It was usually breaded and heavy, nothing like the delicate dish

that can be made with eggplant in season, fresh mozzarella, and a light

summer tomato sauce.

 

Preheat the oven to 375F. Lightly oil a 2-quart gratin dish.

 

Slice the eggplant into rounds about 1/3 inch thick. Unless the eggplant

is garden fresh, sprinkle it with salt and let stand for 30 minutes to an

hour, then blot dry.

 

Preheat the broiler. Brush both sides of each round with olive oil and

broil 5 to 6 inches from the heat until browned. Broil the second side

until browned, then remove and season lightly with salt and pepper. Don't

worry if the eggplant has a dry appearance.

 

Warm the tomato sauce with half the basil. Spread about a third of the

sauce over the bottom of the dish, then make an overlapping layer of

eggplant. Lay the mozzarella over the top, add the rest of the basil, and

sprinkle with the Parmesan. Add the rest of the eggplant and cover it with

the remaining sauce. Bake in the middle of the oven until bubbling and hot

throughout, about 30 minutes.

 

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