If you crave more eggplant with your eggplant Parmesan, look no further than these savory, saucy boats.
=> 2 medium eggplants
=> 1 bunch thyme, divided
=> 10 cloves garlic, 2 finely diced, 8 whole
=> 1/2 cup plus 4 tablespoons olive oil
=> 1 tablespoon salt
=> 1 tablespoon fresh ground black pepper
=> 1 medium onion, small dice
=> 1 can crushed tomatoes
=> 8 sprigs fresh oregano
=> 24 cherry tomatoes
=> 1 1/2 cups coarse breadcrumbs
=> 6 small, fresh mozzarella/burrata
=> 1/2 cup grated Parmesan
=> 2 tablespoons basil
= Preheat oven to 400 degrees.
= Cut each eggplant in half lengthwise, and spoon out flesh, leaving 1/2-inch border around each. Chop eggplant and reserve for the tomato sauce.
= Divide eggplant rinds, thyme 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 to 45 minutes.
= While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
= Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes.
= Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
= Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
= In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme 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. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes.
= Garnish with basil. Serve warm.
Ingredients:
=> 2 medium eggplants
=> 1 bunch thyme, divided
=> 10 cloves garlic, 2 finely diced, 8 whole
=> 1/2 cup plus 4 tablespoons olive oil
=> 1 tablespoon salt
=> 1 tablespoon fresh ground black pepper
=> 1 medium onion, small dice
=> 1 can crushed tomatoes
=> 8 sprigs fresh oregano
=> 24 cherry tomatoes
=> 1 1/2 cups coarse breadcrumbs
=> 6 small, fresh mozzarella/burrata
=> 1/2 cup grated Parmesan
=> 2 tablespoons basil
Preparation:
= Preheat oven to 400 degrees.
= Cut each eggplant in half lengthwise, and spoon out flesh, leaving 1/2-inch border around each. Chop eggplant and reserve for the tomato sauce.
= Divide eggplant rinds, thyme 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 to 45 minutes.
= While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
= Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes.
= Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
= Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
= In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme 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. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes.
= Garnish with basil. Serve warm.
Comments