I have never made Eggplant Parmigiano until last night. So I was so thrilled having found this recipe while browsing through the library and immediately wrote it down. I had no clue it would be so easy and so fabulous.
3 medium eggplants
Extra virgin olive oil for deep frying
1 1/2 14 oz can of chopped tomatoes
2 garlic cloves sliced
2 cups store bought shredded parmigiano-reggiano
8 oz packet store bought shredded Mozzarella
The recipe calls for fresh cheese but I had only store bought packets at home.
Ground black pepper
1/2 cup Basil leaves
1 tbsp dried oregano.
I omitted both basil and oregano as I didn't have them last night.
Preheat oven to 350 deg F.
Slice the eggplants into disks.
Heat oil in a wok.
When the oil is hot and starts smoking, add the eggplants in batches.
Cook each eggplant till crisp and golden.
Drain and keep aside.
Salt each batch while still hot.
Take a medium baking dish.
Add half the can of tomatoes at the bottom and spread evenly.
Season the tomatoes with 7 garlic slices, a pinch of oregano, a little parmigiano, salt and pepper.
Tear and scatted 3-4 basil leaves over the tomatoes and then cover with a layer of eggplant, fitting the rounds snugly.
Top the eggplant with the remaining tomatoes from the first can and add 1/3rd of the mozzarella.
Cover this layer again like before with garlic, oregano,parmigiano,salt,pepper and basil.
Finish the parmigiana with the last layer of eggplant.
Add the remaining tomatoes.
Cover with the remaining mozzarella and season with the remaining garlic, oregano,parmigiano,basil, salt and pepper.
Bake uncovered for 40 mins until the cheese and sauce are bubbly.
Remove the pan from the oven and rest it for 15 mins.
Serve and enjoy.