Eggplant parmegiano
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants - sliced thick |
| Olive oil | ||
| Salt and pepper | ||
| 1 | cup | Parmesan cheese |
| ½ | cup | Shredded jack cheese |
| ½ | cup | Olive oil |
| 1 | bunch | Scallions chopped |
| 3 | Garlic cloves - minced | |
| 1 | medium | Onion - diced |
| 2 | cans | Tomato puree |
Directions
SAUCE
Directions: Brush sliced eggplant with olive oil and season with salt and pepper. Grill the eggplant on barbecue. In a 9x12 casserole dish, spread a thin layer of sauce to cover bottom of dish. ( To make sauce: Saut‚ scallions and garlic in olive oil gently, add onion and tomato puree and simmer for 15 minutes) Lay one layer of eggplant on top of sauce and sprinkle parmesan on top. Continue process until pan is full, ending with a layer of sauce and top with jack cheese. Bake at 350 degrees for 45 minutes.
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