Ronnie's Notes
Eggplant Parmesan can be heavy and fattening. I prefer it unbreaded and broiled, so it’s a lot lighter and less caloric, yet filling enough for dinner. I make this with plum tomatoes because they aren’t as watery as regular tomatoes, which means the sauce will be thicker.
Instructions
Preheat the oven broiler.
Cut the eggplant lengthwise into thin slices (about 1/4 inch).
Using 4–5 tablespoons olive oil, lightly brush both sides of each eggplant slice.
Place the slices on cookie sheets and broil for 6– or until softened and lightly browned.
Remove from the broiler and turn the oven to bake at 350°F.
While the eggplant is broiling, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat.
Add the onion and cook for , stirring occasionally, or until softened.
Add the garlic and cook briefly.
Add the tomatoes, basil, and pepper to taste and cook, stirring occasionally, for 12– or until the tomatoes are very soft and most of the liquid has evaporated from the pan.
Place one layer of eggplant in a lightly oiled baking dish and top with half the tomatoes.
Repeat the eggplant-tomato layer.
Sprinkle the mozzarella cheese on top.
Sprinkle with Parmesan cheese.
Bake for 10– or until the cheese has melted and is bubbly.
Makes 4 servings.