Eggplant Parmesan With Buffalo Mozzarella {Parmigiana di Melanzane} Tarifi

Malzemeler

• 4 Medium Eggplants, 4 Tablespoons Olive Oil, I Recipe, 12 Ounces Fresh Buffalo Mozzarella, Thinly Sliced, 3 Ounces Grated Parmesan Cheese. Crumb Topping: (Optional) 1 Cup Fresh Breadcrumbs, Salt & Pepper, 1/2 Teaspoon Dried Oregano, 2 Teaspoons Olive Oil

Hazırlanışı

1. Preheat oven to 400 degrees F. Cut the eggplants in half, and using a vegetable peeler, remove all of the skin except for a 1-inch strip along the cut edge. Line a large baking sheet with aluminum foil, and spread the oil over the foil. Place the eggplants cut side down on the baking sheet, then roast until eggplants are soft, about 35 to 40 minutes. If using breadcrumbs, rub together the crumbs, seasonings and oil with your fingertips. Transfer the eggplants cut side up to a large shallow baking dish. Use a spatula to gently press the eggplants to flatten them to about 3/4-inch. Spoon the tomato sauce to cover each eggplant half. Place the sliced mozzarella over the sauce. Sprinkle the eggplants with the crumbs (if using), and the grated parmesan cheese. Bake in the preheated 400 degree oven for 25 to 30 minutes or until the cheeses are bubbly and lightly browned. Serve warm.

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