Eggplant Parmesan
Eggplant Parmesan
Ingredients
- 2 large eggplants
- 1/4 cup (60 ml) olive oil
- 1/4 cup (30 g) breadcrumbs
- 2 tbsp (30 ml) butter
- 1/4 cup (20 g) freshly grated Parmesan cheese
- 1 1/2 cups (375 ml) tomato sauce, hot
- 1 cup (100 g) grated mozzarella cheese
- 1/4 cup (20 g) freshly grated Parmesan cheese
- 2 tbsp (30 ml) torn basil leaves
Instructions
- With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper.
- On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
- In a large non-stick skillet over medium-high heat, brown the eggplants in the oil, cut-side down only. Transfer to the baking sheet, cut-side up. Bake for 40 minutes or until the flesh of the eggplants is tender. Set aside.
Eggplant Parmesan