Eggplant Parmesan with Fresh Mozzarella

Name: Eggplant Parmesan with Fresh Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams whole peeled tomatoes; 296 milliliters coarse fresh breadcrumbs; 340 grams fresh mozzarella, torn into bite-size pieces; 8 servings Kosher salt, freshly ground pepper; 177 milliliters olive oil, divided; 1 medium onion, finely chopped; 8 sprigs oregano; 177 milliliters ounces Parmesan, finely grated (about; 2 Tbsps tomato paste; 10 garlic cloves, 2 finely chopped, 8 whole

You can never have too many main course recipes, so give Eggplant Parmesan with Fresh Mozzarellan a try. This recipe makes 8 servings with 461 calories, 17g of protein, and 33g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up tomato paste, oregano, parmesan, and a few other things to make it today. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert.

Instructions

Heat 1/4 cup oil in a medium saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes.

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Onion

Add chopped garlic and cook, stirring, until fragrant, about 1 minute.

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Garlic

Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes.

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Tomato Paste

Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.

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Salt And Pepper

Tomato Sauce

Tomato

Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.

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Whole Garlic Cloves

Salt And Pepper

Eggplant

Vegetable

Oregano

Cooking Oil

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Peeler

Baking Sheet

Oven

Aluminum Foil

Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl.

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Breadcrumbs

Cooking Oil

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Bowl

Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan.

Ingredients you will need

Tomato Sauce

Breadcrumbs

Mozzarella