Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.
Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes
Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs
¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes
For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.
Preheat oven 450 degrees F.
Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.
When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.
To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.
Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.