Pomi Eggplant Parmesan
For a truly authentic Italian food flavor, bake up a batch of this recipe for Pomi Eggplant Parmesan. With only 6 main ingredients, this is one of the easiest Eggplant Parmesan recipes out there. Keep things healthier by limiting the amount of oil used to cook the eggplant. Plus, unlike your typical Eggplant Parmesan recipe, the eggplant is not breaded at all in this dish.
Notes
This recipe comes from Pomi - The Tomato Revolution from Italy (http://www.pomi.us.com)
For more recipes from Pomi, be sure to check out their Featured Foodies profile page.
Serves6
Cooking MethodCasserole
Ingredients
- 3 pounds eggplant
- 1 pound Pomi Chopped Tomato
- 8 ounces Mozzarella cheese
- 4 ounces Parmesan cheese, grated
- Basil leaves
- Olive oil
- Salt
Instructions
- Slice the eggplant lengthwise, place in a dish and add salt to remove sour taste. Dry, fry in hot oil, drain well on kitchen paper.
- Place a layer of eggplant in a casserole dish, sprinkle with Parmesan cheese, cover with slices of Mozzarella cheese, pour some Pomi over the cheese, add some shredded basil leaves. Repeat layers until all ingredients have been used up.
- Bake at 350 degrees F for about 40 to 45 minutes.
