Eggplant Parmesan
Serves 4 #STARFineFoods Ingredients: 4 medium eggplants 2 cloves of garlic 28 oz tomatoes 2.8 oz STAR extra-virgin olive oil 5.2 oz grated Parmesan 1 tbsp chopped fresh oregano Salt and pepper to taste Instructions:Wash the eggplants and cut in half lengthwise. Arrange on a rack, sprinkle with salt and let sit for half an hour. Then rinse off any remaining salt and pat dry with a paper towel.
Gently sauté the cloves of garlic in a frying pan with a dash of STAR extra-virgin olive oil and remove once they have turned golden brown.
Add the chopped tomato and cook over low heat for about 10 minutes. Add salt and pepper (and a pinch of sugar if necessary). Cook over low heat for a while and then purée in a blender.
Panfry the eggplant without any oil until lightly toasted.
Arrange a layer of eggplant in a baking dish, followed by a layer of tomato and then a layer of Parmesan cheese (or any other cheese that sparks your fancy: burrata is to die for!) and repeat until all the ingredients are used up.
Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 356 F for about 20 minutes.
Ingredients
- 4 medium eggplants
- 2 cloves of garlic
- 28 oz tomatoes
- 2.8 oz STAR extra-virgin olive oil
- 5.2 oz grated Parmesan
- 1 tbsp chopped fresh oregano
- Salt and pepper to taste
Instructions
Wash the eggplants and cut in half lengthwise. Arrange on a rack, sprinkle with salt and let sit for half an hour. Then rinse off any remaining salt and pat dry with a paper towel.
Gently sauté the cloves of garlic in a frying pan with a dash of STAR extra-virgin olive oil and remove once they have turned golden brown.
Add the chopped tomato and cook over low heat for about 10 minutes. Add salt and pepper (and a pinch of sugar if necessary). Cook over low heat for a while and then purée in a blender.
Panfry the eggplant without any oil until lightly toasted.
Arrange a layer of eggplant in a baking dish, followed by a layer of tomato and then a layer of Parmesan cheese (or any other cheese that sparks your fancy: burrata is to die for!) and repeat until all the ingredients are used up.
Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 356 F for about 20 minutes.
Wash the eggplants and cut in half lengthwise. Arrange on a rack, sprinkle with salt and let sit for half an hour. Then rinse off any remaining salt and pat dry with a paper towel.
Gently sauté the cloves of garlic in a frying pan with a dash of STAR extra-virgin olive oil and remove once they have turned golden brown.
Add the chopped tomato and cook over low heat for about 10 minutes. Add salt and pepper (and a pinch of sugar if necessary). Cook over low heat for a while and then purée in a blender.
Panfry the eggplant without any oil until lightly toasted.
Arrange a layer of eggplant in a baking dish, followed by a layer of tomato and then a layer of Parmesan cheese (or any other cheese that sparks your fancy: burrata is to die for!) and repeat until all the ingredients are used up.
Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 356 F for about 20 minutes.
Total Time: 60 minutes
Serves: 4