Finish it off by covering it all with a slice of grilled eggplant. Sprinkle it with the fresh chopped basil and place on top a slice of mozzarella. Place on each eggplant slice a slice of tomato. But who am I to tell you how much to eat? It’s a personal thing. Lay the largest grilled/roasted eggplant slices onto the baking sheet. Serve two or three stacks per person as a meal. Roasted Eggplant Parmesan is super delicious and can be served as a side with a side of pasta. In a mixing bowl, combine tomato sauce, light brown sugar, worcestershire sauce, oregano and parsley mix until thoroughly combined. ![]() Either way, it’s easy to serve because you don’t have to cut into the eggplant. Stir in garlic and continue to cook for 30 seconds. When it’s baked, the cheese melts just enough to keep all the stacks connected with little puddles of sauce surrounding each one. One eggplant on the bottom and one on top. I’ve seen these made on a baking sheet where each stack is evenly spaced out. In fact, I don’t recommend using fresh here because the cheese will be too soft and melt into cream rather than the cheesy stringy texture we all know and love. I don’t use fresh mozzarella in this dish, you know, the soft mushy kind. Season with salt and pepper and bake for 20. Cut each eggplant into 12 slices and place on the baking sheet. As for the mozzarella, I find using the block and slicing it is preferable than using pre-grated. Lightly coat a baking sheet with cooking spray. I use mozzarella and Romano cheese instead of Parmesan because I like the saltiness it brings to the dish. You could also make a double batch of sauce and freeze half so you’ll have it when you want to make roasted eggplant Parmesan again - because you will. Just know that if making your own, you will get an incredibly delicious sauce in about 30 minutes and that includes simmering time. Of course, you could use a good jarred sauce. You can find the recipe for my quick tomato sauce here. While the eggplants are roasting, make the sauce. If you need more than stated, use a little more. Just brush on enough oil to lightly coat each side. You don’t want the eggplant slices drenched. Using two tablespoons of oil per eggplant should be perfect. The eggplants are sliced into ½-inch rounds, brushed with oil, then roasted just until tender. You start off with two firm eggplants about 12-inches in size. How can you go wrong with anything that involves cheese? ![]() But this one, well this one is one of my favorites. I love eggplant and I have a few recipes already on the blog that are simple, delicious, and make a fantastic vegetarian side or light meal. Slices of eggplant are roasted then layered with a quick homemade tomato sauce and cheese. A simpler version of eggplant Parmesan (Parmigiano) prepared without frying and without compromising on flavor.
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