Aubergine Parmigiana My Style Recipe
Servings: 1
Ingredients
- 2 ounce Virgin extra virgin olive oil
- 2 lrg Aubergines,, about 2 pounds Salt and pepper
- 2 c. Basic tomato sauce
- 1 bn Fresh basil leaves,, in chiffonade
- 1 lb Fresh mozzarella,, sliced 1/8th-inch thick
- 1/2 c. Freshly grated Parmigiano-Reggiano cheese
- 1/4 c. Fresh bread crumbs,, lightly toasted under broiler
Directions
- Preheat oven to 450 degrees. Oil a baking sheet with the virgin extra virgin olive oil.
- Slice each aubergine into 6 pcs, each about 1 to 1 1/2 inches thick.
- Lightly season each disk with salt and pepper and place on oiled sheet.
- Bake at 450 degrees for 12 to 15 min till deep brown on top. Remove from oven, take off baking sheet and place on plate to cold. Lower oven to 350 degrees. In an 8 by 12-inch brownie pan, place the 4 largest aubergine disks proportionately spaced apart. Over each disk, spread 2 ounces of tomato sauce and sprinkle with a tsp. of basil. Place one slice of mozzarella over each and sprinkle with 1 tsp. grated parmigiano. Place the smaller slices of aubergine over each of the disks and repeat with tomato sauce, basil and the two cheeses. Repeat again till you finish ingredients. You now have four "towers".
- Sprinkle the toasted bread crumbs over the top and bake uncovered at 350 degrees for 20 min till cheese is melted and tops are light brown.
- Serve immediately.
Adding to Planner
