Eggplant Parmesan

A Cove Cuisine Main Dish

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Eggplant Parmesan

Just the right flavors, warmth...definitely good eats.

  • Dinner
  • {{ (10<60) ? (10) + 'm' : (10 %60==0)?(10 -10%60)/60 + 'h' : ((10 -10%60)/60 + 'h' + ' ' + 10%60 + 'm') }}
  • {{ (35<60) ? (35) + 'm' : (35 %60==0)?(35 -35%60)/60 + 'h' : ((35 -35%60)/60 + 'h' + ' ' + 35%60 + 'm') }}
  • Four
  • Easy
  • :      
Main Dishes

Ingredients:

  • 3 tablespoons Garlic Oregano Infused Olive Oil
  • 2 cups Marinara Sauce
  • 1 bunchs Fresh Basil leaves, chiffonade
  • 1 pounds Fresh Mozzarella, sliced 1/8-inch thick
  • 1/2 cups Parmesan Cheese, grated
  • 1/2 cups Italian Seasoned Bread Crumbs

Instructions:

  • 1 In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.
  • 2 Slice the eggplant into 1/2" slices and put the slices in the salt water, weigh them down with an upside-down plate, and let sit 30 minutes.
  • 3 Preheat the oven to 450°
  • 4 Drain the eggplant and pat dry with a paper towel, lightly season each slice with salt and pepper and place on an oiled baking sheet.
  • 5 Bake the eggplant at 450 degrees F until the slices begin turning light brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  • 6 Lower oven temperature to 350 degrees F. In an 8 by 12-inch casserol pan, place the eggplant , evenly spaced. Brush each side of the slices with garlic oregano infused Olive oil, spread 1/4 cup of marinara sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmesan.
  • 7 Sprinkle Italian seasoned bread crumbs over the top of the eggplant, and bake uncovered until the cheese melts and lightly browns, about 20 minutes. Topped with Basil chiffonade.

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Bon Appetit!

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