Eggplant Parmesan (or the best way in the world to eat eggplant)
Actually, this isn’t eggplant parmesan, it is even better. A great dish to cook when eggplant and tomatoes are coming in. This kind of evolved and even though we call it eggplant parmesan, it should be eggplant mozzarella. For the longest time, my husband would order eggplant parmesan at restaurants and expect to get this. He was always disappointed in the restaurant version.
3 eggplants, peeled and sliced 1/4″
1 quart of homemade tomato sauce. I use a quart of canned tomatoes cooked with onions, garlic, salt and pepper, pureed and seasoned heavily with fresh basil right before using. Sometimes I add oregano or marjoram too. Depending on your tomatoes and cook time, you may need to thicken the sauce with some tomato paste. In the high season, I’ll just use fresh tomato slices and sprinkle with basil.
1 lb Fresh mozzarella
Parmesan, freshly grated
You can salt the eggplant and let it sit for 30 minutes. I don’t think it makes that much difference, but if you do, by all means salt the eggplant, rinse and drain before cooking. Spread the eggplant on an oiled baking sheet and cook in a 350° oven for about 15 minutes, then turn and cook for another 10 minutes or until the eggplant is tender. Remove from oven. Top each with a thin slice of the fresh mozzarella, then spoon on enough tomato sauce to just cover. Grate fresh parmesan cheese over the top and return to oven for about 10-15 minutes or until the cheese is melted. Serve.
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