Eggplant Parmesan Recipe

You’ll love this eggplant parmesan recipe for another reason besides the taste. This gorgeous aubergine vegetable is more than beautiful to look at; it has also become closely associated with Mediterranean cuisine.

Considered a brain food, this nightshade family member (along with tomatoes, potatoes and bell peppers) grew wild in India many centuries ago. It has since been cultivated in China, and then it vastly expanded into Africa, the Middle East, and Italy, then throughout the rest of Europe.

It was brought over to the Americas via European explorers. Known for its pleasant bitter yet mild taste with spongy texture it’s great for grilling, sautéing, frying, it just cannot be eaten raw.

Ingredients:

2 small eggplants; unpeeled cut into 1/4-inch rounds
2 eggs; lightly beaten
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic cloves peeled and halved
3/4 cup olive oil
20 ounce tomatoes, canned
1/3 cup tomato paste
2 tablespoons minced basil
1 teaspoon Salt
1/8 teaspoon pepper
1 cup grated parmesan cheese
1/2 pound mozzarella cheese; thinly sliced

Directions:

1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes.

2. In a large saucepan, sauté garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.

3. Cover and simmer 30 minutes.

4. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper
towels.

5. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top.

6. Bake, uncovered, for 30 minutes.