CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Garden-Style Eggplant Parmesan

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Vegetable
    Prep Time:       Cook Time:       Total Time:  

2 Tbs. olive oil
2 garlic cloves, chopped
3 lb. fully ripe tomatoes, peeled and coarsely
chopped
1 Tbs. chopped fresh marjoram or oregano
Salt, to taste

4 or 5 small or 2 medium-large eggplant, cut
into slices 1/2 inch thick
4 Tbs. extra-virgin olive oil
1/2 tsp. salt
8 to 10 fresh thyme sprigs or 2 to 3 Tbs. fresh thyme leaves
6 oz. mozzarella cheese, shredded
1/4 cup chopped fresh oregano
1/4 cup grated Parmigiano-Reggiano cheese
1 1/2 Tbs. unsalted butter, cut into bits

Directions:
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and saute until translucent, 2 to 3 minutes; do not allow to brown. Add the tomatoes and marjoram, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down to a sauce, 30 to 40 minutes. Taste and season with salt, if needed.

Preheat an oven to 450 degrees F.

Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly with 2 Tbs. of the olive oil and sprinkle with the salt. Turn the slices over and drizzle with the remaining 2 Tbs. olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the other side, 5 to 6 minutes more. Place under a preheated broiler until a slightly golden crust forms on the tops of the slices, 2 to 3 minutes. Turn and broil on the other side until golden, 2 to 3 minutes more.

Reduce the oven temperature to 400 degrees.

Arrange one-third of the eggplant slices in a shallow 2-quart baking dish. Top with layers of sauce, mozzarella, oregano and Parmigiano-Reggiano. Repeat the layers, beginning with the eggplant. Reserve a layer of eggplant, sauce and then Parmigiano-Reggiano for the top. Dot evenly with the butter.

Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing on the surface with a spoon or spatula. If there seems to be too much juice, pour off the excess. Return to the oven and cook until the top is lightly browned and bubbling, 15 to 20 minutes more. Remove from the oven, cover loosely with aluminum foil and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4 to 6.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Eggplant Parmesan
   by ladygator



1 large eggplant 3 eggs, beaten 1 cup dried bread crumbs 3/4 cup salad oil 1/2 cup parmesan cheese, grated 1 teaspoon oregano 1 teaspoon thyme salt to taste 1/2 pound mozzarella cheese 3 (8 o




Eggplant Parmesan
   by ladygator



1 large eggplant 3 eggs, beaten 1 cup dried bread crumbs 3/4 cup oil 1/2 cup Parmesan cheese, grated 1 teaspoon oregano 1 teaspoon thyme 1/2 teaspoon garlic powder salt & pepper to taste 1/2




Eggplant Parmesan Baked
   by suemunzlinger



Servings 8 olive oil, for baking sheets 2 large eggs 3⁄4 cup plain breadcrumbs 3⁄4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping 1 teaspoon dried oregano 1 tea




Eggplant Parmesan Casserole
   by sgre52160



3 tablespoons olive oil 1 medium eggplant (about 1 lb), sliced into 3/4-inch rounds 3 teaspoons minced garlic, divided (about 3 cloves) 1 1/4 cups canned crushed tomatoes 1 tablespoon chopped fre




Eggplant Parmesan Stacks
   by sgre52160



1 large eggplant, cut into 12- 1/2 inch slices Kosher Salt 2 tablespoons olive oil 1 large yellow onion, chopped 1 pinch crushed red pepper flakes 2 - 14.5 oz cans fire roasted diced tomatoes w





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.