EGGPLANT (AUBERGINE) PARMESANA

Eggplant (Aubergine) Parmesana image

Provided by Trisha W

Categories Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

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1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
1/4-1/2 cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
1/2 cup parmesan cheese (Fresh is better)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
1/2 teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

Steps:

Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
Sprinkle both sides of the eggplant slices with the salt.
Let the slices sit on a paper towel 20-30 minutes.
Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.

Nutrition Facts : Calories 236.3, Fat 18.5, SaturatedFat 6.3, Cholesterol 27.9, Sodium 536.9, Carbohydrate 9.1, Fiber 3.3, Sugar 4.6, Protein 10.1