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. 

Eggplant Parmesan

 #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

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.

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.

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.

4

Panfry the eggplant without any oil until lightly toasted. 

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. 

6

Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 356 F for about 20 minutes. 

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.

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.

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.

4

Panfry the eggplant without any oil until lightly toasted. 

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. 

6

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

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