Eggplant Parmigiana

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1 eggplant
  • 3 plum tomatoes
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon capers
  • 1 tablespoon grated Parmesan
  • 4 basil leaves
Directions
  • Preheat oven to 300 degrees F.

  • Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic.

  • In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined.

  • In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.

  • Place baking dish in the oven and cook for 10 minutes.

  • Remove from the oven and garnish with fresh basil.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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