Eggplant with Mozzarella and Parmesan

Prep Time: 40 minutes
Cooking Time: 1 hour 20 minutes
Brought to you by Wholesome Temptation™
3 medium eggplant, sliced thinly
Salt to taste
Extra-virgin olive oil for brushing
4 shallots, chopped finely (or green onions)
1 medium onion, finely chopped
½ of each: yellow, red, and orange bell pepper, finely chopped
2 garlic cloves, finely chopped
1 can (14 oz) tomatoes (or tomato sauce)
1 tsp sugar
Salt/pepper to taste
8 fresh basil leaves, shredded (or 1 tbsp dry basil)
2 tbsp extra-virgin olive oil
10½ oz mozzarella cheese (part skim), grated
¾ cup grated Parmesan cheese
3 tbsp dried panko bread crumbs
Fresh flat-leaf parley sprigs, to garnish

  1. Preheat oven 400 degrees F.
  2. Layer eggplant slices in a colander sprinkling each layer with salt to remove any bitterness.  Allow colander to drain for 30 minutes.  Rinse eggplant thoroughly under cold running water to remove all traces of salt, and then pat dry with paper towel.
  3. Arrange eggplant slices in a single layer on 1-2 large cookie sheets.  Brush with olive oil and bake for 15-20 minutes, or until tender but not collapsing.  Set eggplant slices aside.
  4. Heat the oil in a heavy-bottom pan.  Add shallots, onion, and peppers.  Cook for 5 minutes, stirring occasionally until softened.
  5. Add garlic and cook for additional 1 minute.
  6. Add tomatoes with the juices or tomato sauce.  Stir in the sugar and add salt and pepper to taste.  Bring to a boil, reduce heat, and let simmer for 10 minutes. Stir in basil leaves.
  7. Brush a heatproof baking dish with olive oil and arrange half the eggplant slices on the bottom.  Layer with half the mozzarella, half the tomato sauce, and half the Parmesan cheese.  Make a second layer of eggplant, tomato sauce and mozzarella. Mix the remaining Parmesan with the bread crumbs and spread on top.
  8. Bake 25-30 minutes or until topping is golden brown.  Remove from oven and let stand for 5 minutes before slicing and serving.  Garnish with parsley.
Makes 6 servings

Nutrition information per serving:  Calories: 295; Total Fat: 15g; Saturated Fat: 2g; Sodium: 535mg; Carbohydrate: 36g; Fiber: 11g; Protein: 10g
eggplant-with-mozzarella-and-parmesan
 

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