Wednesday, January 25, 2012

Eggplant Parmesan

    (this is for 2 servings so double recipe if you want more) =D
    olive oil
    1 can organic tomato sauce
    1 can organic tomato paste
    1 can organic stewed tomatoes
    3 garlic cloves, chopped
    1 Tbs. marjoram or oregano
    Salt, to taste
     1 large Eggplant cut  into slices 1/2 inch thick
    1/2 tsp. salt
    mozzarella cheese, shredded
    oregano and Italian seasoning
    grated Parmigiano-Reggiano cheese
    1 1/2 Tbs. unsalted butter, cut into bits
    In a bowl mix together tomato sauce and tomato paste with 2 tbls of Italian seasoning and 1 tbls of oregano and 1 teaspoon of garlic salt and set aside. In a large saucepan over medium heat, add about a tablespoon of olive oil. Add the garlic and sauté 2 to 3 minutes; do not allow to brown.

    Add the stewed tomatoes, 1 1/2 cups of the tomato sauce mixture and marjoram

    Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down to a sauce.Taste and season with salt, if needed. 

    Preheat an oven to 450°F. 

    Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt. Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven. 
    Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more. 
    Reduce the oven temperature to 400°F.

    Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano. 

    Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano for the top. Dot evenly with the butter. 

    Bake for 15 minutes. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve.

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