Eggplant Parmesan

Eggplant Parmesan

Ingredients

  • 2 eggplant
  • Salt
  • 1 cup finely diced yellow onion
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1-28 oz. can diced tomatoes
  • 1-6 oz. can tomato paste
  • 1-29 oz. can tomato sauce
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon cinnamon
  • 2 tablespoons dried organic Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 eggs
  • 1 cup unbleached all-purpose flour
  • 2 cups plain dry bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons dried organic parsley
  • 1 pound provolone cheese, sliced
  • 1/2 cup freshly grated Parmesan cheese

Directions

Peel the eggplant and cut crosswise into 1/4 inch thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.

Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, 1/2 teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.

Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 1 cup Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.

Preheat the oven to 350 degrees F. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle 1/2 cup parmesan cheese over the top. Bake for 30 minutes or until the cheese begins to brown. Remove from the oven and let stand for 10 minutes.

Notes:

Sweating with salt removes the bitterness and moisture from the eggplant.

  • 2 eggplant
  • Salt
  • 240 ml finely diced yellow onion
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1-790 g can diced tomatoes
  • 1-170 g can tomato paste
  • 1-820 g can tomato sauce
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon cinnamon
  • 2 tablespoons dried organic Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 eggs
  • 125 g unbleached all-purpose flour
  • 220 g plain dry bread crumbs
  • 85 g freshly grated Parmesan cheese
  • 2 teaspoons dried organic parsley
  • 450 g provolone cheese, sliced
  • 43 g freshly grated Parmesan cheese

Directions

Peel the eggplant and cut crosswise into 0.6 cm thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.

Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, 1/2 teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.

Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 85 g Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.

Preheat the oven to 180 degrees C. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle 43 g parmesan cheese over the top. Bake for 30 minutes or until the cheese begins to brown. Remove from the oven and let stand for 10 minutes.

Notes:

Sweating with salt removes the bitterness and moisture from the eggplant.

  • 10 minprep

  • 1 hr 45 mins
    cook

  • 6-8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract