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Eggplant Parmesan
4
60 minutes
Ingredients
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4 medium eggplants
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2 cloves of garlic
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28 oz tomatoes
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2.8 oz STAR extra-virgin olive oil
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5.2 oz grated Parmesan
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1 tbsp chopped fresh oregano
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Salt and pepper to taste
Instructions
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1.
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.
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2.
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.
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3.
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.
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4.
Panfry the eggplant without any oil until lightly toasted.
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5.
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.
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6.
Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 356 F for about 20 minutes.
