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New York Times Eggplant Parmesan Recipe

New York Times Eggplant Parmesan Recipe
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Italian baked eggplant is traditional for a reason. Parmesan is the epitome of comfort food. Bake until crispy, then layer baked eggplant pieces with mozzarella, Parmesan, herbs, and sauce.

Ingredients

Scale
  • Needed amount of Olive Oil.
  • This recipe requires 2 pounds of solid and ideally tiny eggplants.
  • Spices and seasonings
  • One medium chopped onion.
  • Chopped 2 pounds of fresh plum tomatoes or a 28-ounce can, chopped Parmesan cheese, and grated Parmesan cheese.
  • Garnish with chopped parsley, if desired.

Instructions

  1. Add 1/8 inch of oil and heat to medium in a medium-sized pan. Sauté the eggplant for about 5 minutes. Trim and slice the eggplant into 1/2-inch or 3/8-inch slices, but don’t go any thinner than 1/4-inch.
  2. You may crowd the eggplant as long as they don’t overlap when the oil begins to shimmer. Drain on paper towels and season with salt and pepper to taste; continue cooking until the meat is well browned and tender. When required, add extra oil to the pan.
  3. In the remaining oil, sauté the onion until it’s translucent; then, add the tomatoes and little salt and pepper and bring the mixture to a boil for about 10 or 15 minutes, until it’s thick and saucy. Put a 400°F oven on.
  4. The best way to choose a dish for your eggplant is to look at it and your baking utensils beforehand. It’s best to serve this in a large circular gratin dish. Add a layer of eggplant, followed by tomato sauce, followed by cheese, and so on.
  5. If you choose, you may add more layers. Bake for approximately 15 minutes, or until the cheese has melted and the dish is bubbling. Sprinkle with parsley and serve either hot or at room temperature, depending on your preference.

Notes

Using fresh or canned tomatoes, onion, and olive oil, make a 15-minute tomato sauce, then layer eggplant, sauce, and Parmesan in a gratin dish. Just repeat this a few times, and you’re done. Bake it until it’s golden brown and bubbling. It may be served hot or cold, ideal for a potluck.

Nutrition

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Find it online: https://alazharfoodie.com/new-york-times-eggplant-parmesan-recipe/