Hello friends– Got this recipe from a food blog that I just love– The RichmondAvenue It’s written by smart and warm Jasmine, who combines really practical recipes with beautiful photography and a big dose of southern friendliness. Her tortilla soup is awesome– as well as this big plateful of roasted eggplant parmesan. I think you’d love her blog as much as I do.
ROASTED EGGLANT PARMESAN
2 large eggplants, sliced into 1/2″ slices
1 medium onion, chopped
3 tab. olive oil
2 large cloves of garlic, minced
2 tsp. dried basil
1 tsp. dried thyme
28 oz. can crushed tomatoes
1 tab. red wine vinegar
salt & freshly ground pepper, to taste
1/2 cup (packed) fresh basil leaves, chopped
1 1/2 cup parmesan romano
1/3 cup panko bread crumb
1/2 tsp. dried basil
garnish: basil leaves
8 oz. pasta, cooked
Preheat the oven to 450 degrees. Line 2 baking sheets with foil. Brush the slices of eggplant on both sides with olive oil and lay them in a single layer on the baking sheets. Roast them in the hot oven for 10 to 15 minutes, until the bottom sides are browned. Then turn them over and roast for 10 minutes more.
While that’s roasting, heat the 3 tab. of oil in a large saucepan over medium heat. Drop in the onion and saute until the onion starts to brown. Then add in the garlic, dried basil and thyme. Saute another 30 seconds. Finally stir in the crushed tomatoes and leave on a low simmer for about 15 to 20 minutes. Then add the red wine vinegar, fresh basil and salt & pepper to taste.
Spray a 9″ x 9″ baking dish (or a 7″ x 11″) with cooking spray. Layer in a few spoons of sauce, a layer of eggplant and a sprinkling of the parmesan. Continue with 2 more layers until you’ve used all the eggplant, sauce & parmesan. Mix the panko bread crumbs with the 1/2 tsp. dried basil and sprinkle the crumbs over the eggplant in the baking dish.
Pop it into a 375 degree oven for 20 to 30 minutes, until the eggplant mixture is bubbly and hot in the middle. Serve over your favorite pasta. Garnish with a sprig of basil.