Eggplant Parmesan

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This is Carla's eggplant parmesan recipe that is always a hit in the kitchen. The eggplant is lightly fried and crispy, topped with Carla's tomato sauce and cheese

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Yields4 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

Ingredients
 2 medium eggplants
 ½ bunch basil
 ½ cup parmesan cheese
 extra virgin olive oil
 15 oz can whole roma tomatoes
 1 onion
 salt
 pepper
 oil for frying
 2 tsp sugar

1

Slice the eggplant in 1/2 in (1.5 cm) thick and soak in water and salt for about 30 minutes

2

Drain the eggplants, do not rinse.

3

Chop the onion into small pieces

4

Preheat 2 tbsp of Extra Virgin Olive oil in 4 qt saucepot over medium-low heat.

5

Add onion and season with salt and pepper

6

Sauté, stirring occasionally until golden.

7

Increase the heat to medium and add the strained whole Roma tomatoes.

8

Add a pinch of sugar and basil.

9

Bring the sauce to a gentle simmer and reduce the heat to low.

10

Let the sauce cook for 30 minutes
, stirring occasionally.

11

While the sauce simmers, begin frying the eggplant

12

Heat some olive oil in a frying pan.

13

Fry the eggplants (a few at the time) until golden, drain on paper towels.

14

Remove the tomato sauce from the heat and taste for seasoning.

15

Place the tomato sauce on the eggplant.

16

Add the parmesan cheese (or Romano cheese)

Ingredients

Ingredients
 2 medium eggplants
 ½ bunch basil
 ½ cup parmesan cheese
 extra virgin olive oil
 15 oz can whole roma tomatoes
 1 onion
 salt
 pepper
 oil for frying
 2 tsp sugar

Directions

1

Slice the eggplant in 1/2 in (1.5 cm) thick and soak in water and salt for about 30 minutes

2

Drain the eggplants, do not rinse.

3

Chop the onion into small pieces

4

Preheat 2 tbsp of Extra Virgin Olive oil in 4 qt saucepot over medium-low heat.

5

Add onion and season with salt and pepper

6

Sauté, stirring occasionally until golden.

7

Increase the heat to medium and add the strained whole Roma tomatoes.

8

Add a pinch of sugar and basil.

9

Bring the sauce to a gentle simmer and reduce the heat to low.

10

Let the sauce cook for 30 minutes
, stirring occasionally.

11

While the sauce simmers, begin frying the eggplant

12

Heat some olive oil in a frying pan.

13

Fry the eggplants (a few at the time) until golden, drain on paper towels.

14

Remove the tomato sauce from the heat and taste for seasoning.

15

Place the tomato sauce on the eggplant.

16

Add the parmesan cheese (or Romano cheese)

Eggplant Parmesan