New-Wave Eggplant Parmigiano

* Exported from MasterCook *

New-Wave Eggplant Parmigiano

Recipe By : Cooking Live Show #CL8914
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplants -- about 2 pounds
1/2 cup extra virgin olive oil
1/2 cup fresh tomatoes -- peeled, seeded,
-- and juiced or
-- quality canned
-- diced
tomato
1 tablespoon fresh basil leaves
1 garlic clove
sea salt
fresh ground black pepper
4 ounces mozzarella -- thinly sliced,
-- broken into pieces
3 tablespoons grated parmesan

Cut the eggplant into twenty-four 1/2-inch slices. Place a large
nonstick skillet over high heat. Paint the eggplant slices with extra
virgin olive oil. Or pour extra virgin on a plate and dip the eggplant
into the oil, scraping off excess with a spatula. Brown the eggplant
slices in one layer in a hot skillet, 3 or 4 minutes per side, and
transfer to a plate as they are done. Blend the tomatoes, basil, and
garlic in a food processor until smooth. Season with salt and pepper.
Cut the mozzarella into 4 slices and divide each slice in four. Place
8 slices of eggplant on a nonstick baking pan and top each slice with
1 teaspoon tomato puree, spread in a thin layer. Place a piece of
mozzarella in the center. Cover the mozzarella with another eggplant
slice, teaspoon tomato sauce, and another piece of mozzarella. Cover
with a third eggplant slice and top with remaining tomato sauce. Let
the stacks rest for 30 minutes. Don't worry if some liquid begins to
ooze from eggplant. Preheat the oven to 400 degrees. Bake eggplant
stacks for 15 to 20 minutes until bubbling and well browned. Remove
from oven and sprinkle each stack with 1 teaspoon grated Parmigiano.
Let the stacks rest for 2 to 3 minutes before serving.

Yield: 4 to 8 servings




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