posted by RisaG 04-16-99 6:03 PM
Eggplant Parmesan
Recipe By : Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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1 tbsp extra-virgin olive oil
1 med onion -- minced
1 clove garlic -- minced
1 28 oz can tomatoes (with juice) -- seeded & chopped
1 1/2 tbsp tomato paste
1/8 tsp hot pepper flakes
kosher salt and freshly ground black peppe -- to taste
3 tbsp fresh basil -- chopped
2 med eggplants -- about 2 lb.
olive oil cooking spray
1/4 cup Parmesan cheese -- grated
2 sprigs basil -- or more
Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned.
Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper.
Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings.
Meanwhile, trim (but don't peel) eggplants. Cut into 1/4" thick slices.
Spray a nonstick skillet with olive oil cooking spray and cook slices over medium-high heat in batches until browned, 3-4 minutes on each side.
(Add more spray to skillet - off the heat - or eggplant slices, as needed). As eggplant slices are done, put them on a serving platter, slightly overlapping each other.
Season slices with salt and pepper.
Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with basil sprigs.