Roasted Eggplant Parmesan
Instructions:
Eggplant Parmesan usually involves lots of frying, but for our version, the eggplant is roasted, requiring much less oil and much less time. 2 small eggplants (11â„4 pounds each), ends trimmed, cut into 1â„2-inch-thick slices 1â„4 cup olive oil 1â„2 teaspoon salt 1 can (28 ounces) plum tomatoes, drained and chopped 1â„4 teaspoon ground black pepper 1â„3 cup chopped fresh parsley 4 ounces mozzarella cheese, shredded (1 cup) 1â„2 cup freshly grated Parmesan cheese
Makes 6 main-dish servings. Prep: 35 minutes plus cooling Roast/Cook: 60 minutes
- Preheat oven to 450°F. Place eggplant slices on two large cookie sheets. Brush oil on both sides and sprinkle with 1â„4 teaspoon salt. Roast 15 minutes; turn slices and roast until browned and tender, 20 to 25 minutes longer.
- Meanwhile, in nonstick 12-inch skillet, combine tomatoes, remaining 1â„4 teaspoon salt, and pepper; heat to boiling over medium heat. Reduce heat to low; cook, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.
- Turn oven control to 400°F. In shallow 21â„2-quart casserole, layer half of eggplant and top with half of tomato sauce; sprinkle with half of mozzarella. Repeat layers; top with grated Parmesan.
- Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.