Baked Individual Eggplant Parmesan

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Baked Individual Eggplant Parmesan

 

2 – 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

 

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

 

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices

in a colander and sprinkle with a little of the salt. Continue to slice the

eggplants and place them in the colander with salt. Place a plate that just

covers the eggplant on top, and then weight it down with a heavy can or

canister. Let the eggplant drain in the sink for about 45 minutes. Pat the

eggplant dry.

 

While the eggplant is drying, begin the sauce by heating the olive oil in a

heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an

additional minute or two. Next add the tomatoes, salt pepper, and red pepper

flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add

the chopped basil and mix well.

 

Turn on the broiler in the oven and place the eggplant slices flat on a lightly

greased baking sheet. Lightly brush the top of the eggplants with olive oil and

then broil until lightly browned. Turn the eggplant, and brown the other side.

Continue in this manner until all of the eggplant slices have been browned.

 

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little

sauce to just barely cover the bottom of the pan. Place a layer of eggplant

slices side by side without touching each other. Spoon a little sauce on each

slice, and then sprinkle a little of each of the grated cheeses. Choose another

slice of equal size for each of the prepared eggplant slices in the pan, and

cover each one with this second slice. Spoon some sauce on each of these slices,

and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and

lightly browned, about 35 to 40 minutes.

 

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