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Feature Recipe


Egg Plant Parmesan

Vegetarian Italian
2 hour(s) 0.75 hour(s)
4 people
3 or 4 eggplants
2 cans tomato purée
Olive Oil
Chopped Fresh Basil
1 lb Shredded Mozarella
1/2 Cup Grated Parmesan
Black pepper
Salt
Cut the upper and lower tips Off the eggplants and cut them into rounds a 1/4 inch thick. Lightly salt each side.

Place the rounds in a colander to allow the bitter liquid from the seeds to drain off, allow about an hour.

While the eggplants drain off make the sauce. Put the tomato purée in a saucepan. Simmer it uncovered over gentle heat, stirring occasionally, until it thickens for about a 1/2 hour. Add salt and pepper to taste.

Use a clean kitchen towel or some paper towels to soak off the salt and sweat from the eggplant after about an hour.

Heat oven to 400°F or 180°C. Brush both sides of each slice with olive oil and put in oven for 5-10 mins to gently cook eggplant rounds.

Grease a baking dish deep enough for all the eggplant.

Place a layer of eggplant in the dish, spoon sauce over it, add chopped basil, a layer of mozzarella and sprinkle a little bit of parmesan. Layer in this way until all the eggplant has been used. Save some of the sauce for the top!

On the top, put the rest of the sauce, plenty of basil, a layer of mozzarella and plenty of parmesan.

Cover the dish with aluminum foil and place in the oven. Bake about 35 to 45 Minutes.

Serve hot or at room temperature.

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