Media Platforms Design Team1. SLICE eggplant ¼" thick without peeling. Our cooking method will soften the skin. Media Platforms Design Team2. PUT slices on an oiled pan and brush tops with olive oil—quickly so they don’t absorb too much. Media Platforms Design Team3. GRATE real, fresh Parmesan. The fuller flavor means you can use less than canned varieties. Media Platforms Design Team4. LAYER baked eggplant slices with our light tomato sauce and Parmesan. Media Platforms Design TeamEggplant ParmesanYou can use any eggplant variety in our recipe, except the small green Asian eggplant, which has a denser texture than the others. Make the simple tomato sauce for this dish in just 20 minutes while the eggplant bakes. Prepare extra sauce, if you like, and refrigerate for up to a week or freeze for up to 2 months.WORK TIME: 35 minutes / TOTAL TIME: 1 hour 15 minutes / SERVINGS: 42¼ lb sm eggplant (2-3), cut into ¼" slices¼ c + 1½ tsp olive oil1 tsp salt1 clove garlic, thinly sliced2 lb plum tomatoes or 1 can (28 oz) tomatoes, chopped20 fresh basil leaves½ tsp black pepper¾ c freshly grated Parmesan1. HEAT oven to 400°F. Generously oil 2 non-stick baking sheets.2. PUT eggplant on pans and brush tops with ¼ cup of the oil. Sprinkle with ¼ teaspoon of the salt. Bake 30 minutes or until softened.3. HEAT remaining 1½ teaspoons oil in medium saucepan over medium-high heat. Add garlic and cook, stirring frequently, 1 minute.4. ADD tomatoes, basil, pepper, and remaining ¾ teaspoon salt and cook until sauce is thickened and reduced to about 2 cups, about 15 minutes. Season with salt and pepper to taste.5. TRANSFER tomato mixture to food processor and puree until nearly smooth.6. COAT bottom of 8" x 8" baking pan with 1/2 cup of the sauce. Add one-third of the eggplant, and top with another ½ cup of the sauce and 3 tablespoons of the cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons cheese.7. BAKE until browned, about 30 minutes. Let rest 10 minutes before serving.NUTRITION (per serving) 300 cal, 10 g pro, 24 g carb, 11 g fiber, 20.5 g fat, 5 g sat fat, 827 mg sodium Got leftovers? Bring ’em for lunch:
Pack it and go. It’s just as good at room temperature.Pulse in a food processor and use as a spread on pita or little toasts.Chop and mix with cooked rice.Slice and make a sandwich on crusty ciabatta bread.
