Enlightened Eggplant Parmesan

Publié le par Danièle

100 6295One thing I miss a lot too in USA, it's the restaurant GIGI in Rhinebeck. I went several times with my family and my friends. Lot of beautiful souvenirs.

 I neved was disappointed in this place. Food is delicious and waiters are friendly. We never waited a lot. If you could go to this restaurant try the Skizza!

 

Anyway,  I have the chef's book (Hudson Valley Mediterranean by Laura Pensiero) at home, and for lunch I made the "Enlightened Eggplant Parmesan"...Delicious. No leftover!

 

This is the recipe :

 

Ingredients :

1 1/4 cups fresh bread crumb

4 medium eggplant, cut lenthwise into 1/2 thick slice and grease each side with olive oil

1/4 cup olive oil

2 cup homemade tomato sauce

1 1/4 cups shredded mozzarella cheese

11/4  cups parmesan cheese

 

Directions

 

Preheat the broiler. In two baking sheet, lay eggplant slices and broil until they brown and tender : 5 minutes each side. Let's cool.

Meanwhile, in a bowl combine bread crumbs and parmesan.

Preheat the oven at 350°F(180°C).

Oil a baking pan, spoon 1/2 cup of the tomato sauce, third of eggplants slices, 1/2 cup of tomato sauce, 1/2 cup of mozarell and 1/2 cup crumb/parmesan. Do this another time. Cover the dish with aluminum foil and bake for 30 minutes. Uncover sprinkle with the bread-crumb mixture and bake for 10 minutes more. Wait 10 minutes to serve.

 

Publié dans Veggies

Commenter cet article

kathy hayes 04/11/2010 22:41


wow. this looks just perfect. I have to get up to Rhinebeck!


Louise Tryon 02/11/2010 03:39


Daniele, this is a delicious way to serve eggplant. I sometimes add ricotta cheese between the layers (fat-free works out great, too) for a special treat! You can also substitute zucchini for the
eggplant.


Danièle 03/11/2010 08:47



Thanks, I'll try with zucchini. It was really good. Alexia loved it.