Baked Eggplant Parmesan

Baked Eggplant Parmesan-Brian dies of happiness when I make this. :)



Ingredients:

2-3 eggplants

6 T salt

2 T olive oil

1 1/2 c grated mozzarella

1 1/2 c grated Parmesan



Sauce:

2 15 oz. cans of chopped Italian tomatoes

1/2 c finely chopped onion

2 cloves of garlic, peeled and minced

2 T olive oil

salt and pepper

red pepper flakes (optional)

3 T finely chopped basil



Cut the eggplants lengthwise into 3/4 to 1 inch sliced. Place a few sliced in a colander and sprinkle w/ a little salt. Continue to slice the eggplants and place them in the colander w/ salt. Place a plate that just covers the eggplant on top, and then weigh it down w/ a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat eggplant dry.



While the eggplant is being purge of bitterness, being the sauce by heating the olive oil in a heavy saucepan. Add the onions and cook until soft. Add garlic and cook another minute or two. Next add the tomatoes, salt, pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.



Turn on the broiler in the oven and place the eggplant slices on a lightly greased baking sheet. Lightly brush the tops of the eggplant with olive oil and broil until lightly browned. Turn the eggplant and brown the other side. Continue in this manner until all of the eggplant slices have been browned.



Preheat the oven to 350. In a large baking pan, first spoon a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice and then sprinkle a little of each of the grated cheeses. Layer with eggplant. Spoon on sauce on each slice and sprinkle with remaining cheese. Bake until bubbly and lightly browned, about 40 minutes.



It's worth the effort!!!!
 
[from Raegan]