RisaG 08-27-99 5:41 PM
Smoky Eggplant Parmesan
Exported from MasterCook
Recipe By : RisaG/Jim Fobel
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Vegetarian Days
Amount Measure Ingredient, Preparation Method
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3 large eggplants, 4-1/2 lb. total weigh
1 tbsp. salt
2 tsp. Italian seasoning blend
Olive oil
12 oz. smoked mozzarella cheese, coarsely grated
2 1/2 lb. ripe tomatoes, cored/cut in 1/4" slices
1/2 cup Italian flat leaf parsley, chopped
1 cup Parmesan cheese, freshly grated
Herb Paste/Sauce:
1 handful basil leaves
1 handful other herbs (thyme, oregano, are nice)
1/8 cup olive oil
1/8 cup water
Preheat oven to 350.
Spray a baking sheet with nonstick cooking spray (pref. olive oil) and set aside.
Put herbs, oil and water in a blender and blend on high for a few seconds to completely puree herbs.
Sprinkle with a little salt and then set aside.
Peel eggplant and cut into 1/4" thick slices.
Place them on baking sheet and spray them with some of cooking spray.
Sprinkle with salt and a little Italian seasoning.
Bake eggplant slices for 15 minutes.
Flip them, sprinkle with more salt and Italian seasoning and spray them with cooking spray.
Cook them on other side for another 15-20 minutes, do not let them get too brown.
When eggplant is softened, remove from oven.
Let it rest while you spray a baking pan (13x9 is fine) with some cooking spray.
Start layering vegetables and cheese in baking dish in this order eggplant:
tomato slices, herb paste, cheese, Parmesan, salt and pepper, ending with a layer of cheese.
Reserve a bit of herb paste/sauce for serving purposes.
Increase heat of oven to 400°F.
When preheated, place eggplant in oven and bake for 35-40 minutes or until very hot and bubbly.
Let cool for 20 minutes before serving.