Daily Archives: August 23, 2010

Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.

Cook’s Notes:

Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.

Eggplant Parmigiana

Ingredients:

Nonstick Cooking Spray
2 tablespoons Extra Virgin Olive Oil
1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmesan Cheese
2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick
2 tablespoons Vegetable Oil
1/2 cup chopped White Onion
1/2 Red Bell Pepper, seeded, chopped
1 (8 ounces) package Sliced Mushrooms
2 Garlic Cloves, peeled, minced
1 (8 ounces) can Tomato Sauce
1/4 cup Dry Red Wine
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
2 tablespoons chopped Fresh Parsley
1 cup Shredded Mozzarella Cheese