Eggplant Parmigiana
Eggplant Parmigiana
Ingredients
- 3 large eggplants, cut lengthwise into slices ½ inch (1 cm) thick
- 3/4 cup (180 ml) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 can (28 oz/796 ml) crushed tomatoes
- 12 basil leaves, torn
- 1 ½ cups (150 g) mozzarella cheese, grated
- 3/4 cup (55 g) Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper.
- Place the eggplant slices on the baking sheets and brush with the oil on both sides. Season with salt and pepper. Bake for 15 minutes or until tender.
Eggplant Parmigiana