Brooklyn Baked Eggplant Parmigiana

Eggplant Parm

A Brooklyn-baked, Italian classic!

Serves 3-5 Time 1 hour

Ingredients Directions

For the sauce: 51 oz (about 6 cups) canned tomato puree 1 tsp salt pinch of sugar 1 tsp parsley 1 tsp oregano 1 tsp black pepper ¼ large white onion, minced 2-3 cloves garlic, minced 2 tbsp olive oil

For the eggplant: 2 medium eggplants, peeled and cut thinly into long strips 3 cups italian breadcrumbs 1 cup grated parmesan reggiano 4 eggs, beaten ½ pound fresh mozzarella 1 tsp dried basil 1. Saute the onion and garlic with 2 tbsp olive oil in a medium saucepan. 2. When the onions and garlic are golden brown, add sauce and salt, parsley, oregano, pepper, and a pinch of sugar. 3. Bring to a boil then lower the sauce to a simmer for about an hour until the sauce is your desired consistency. Stir regularly. 4. Mix breadcrumbs and grated cheese. 5. Dredge eggplant in egg then to the breadcrumb mixture and immediately place on baking tray with canola oil. 6. Repeat. 7. Bake at 325° F for around 8 minutes on each side, or until golden brown. 8. Add sauce, cheese, and basil to the baking tray on top of the eggplant. 9. Raise the oven to 375° F, and cook for another 15 minutes or until the cheese is melted.