- 5 small or 3 medium egg plants
- 1 bottle of tomato puree
- 1 cup freshly grated Parmigiano Reggiano
- 2 (or more) water packed fresh baby mozzarella containers
- 1 onion
- 1 celery stalk
- 1 carrot
- Oli + Ve Extra Virgin Olive Oil
- Basil leaves – fresh
The authentic recipe for egg plant parmigiana calls for fried slices of eggplant, but for this lighter version, bake the slices 9cut from the long side about 3/8’ thick) on a sheet of parchment paper for about 15 minutes at 375 degrees F. Make the tomato sauce by sautéing the chopped onion, celery, and carrot in a little Olive oil. Add the tomato puree and abundant basil leaves. Slow cook for about one hour.
Coat a baking pan with olive oil, arrange the egg plant slices on the bottom, cover them with some of the tomato sauce (not too much), dot with mozzarella pieces, a few fresh basil leaves, and cover with another layer of egg plant slices. Repeat the procedure two more times, ending with the tomato sauce, mozzarella, and abundant freshly-grated parmigiano. Bake until the top is crunchy.
Courtesy of Stones Throw Winery