Do you garden? I do! And it has been an exceptional year for eggplant. Now in an earlier blog I told you that my husband isn't a fan of eggplant, but my kids and neighbors have been validating my enjoyment of this unique vegetable.
Recently I whopped up an eggplant parmesan that I wanted to share.
Layered Eggplant and Tomato Parmesan
1 large eggplant or 4 small
2 medium sliced tomatoes
1/2 cup of parmesan cheese
2 TBS chopped fresh thyme
1 can petite diced tomatoes
1 6oz can tomato paste
1 tsp Worcestershire Sauce
Slice Eggplant into rounds as well as tomatoes. Grease a sheet pan and toss the sliced eggplant in Italian Dressing, salt and pepper and roast in a 400 degree oven. In a bowl add canned diced tomatoes, tomato paste and Worcestershire sauce. Use a potato masher to mash tomato mixture to make a thick and slightly chunky sauce.
Grease a casserole dish with a tablespoon of Olive Oil. Add a ladle of the tomato sauce to start the layering. Then layer the roasted eggplant, parmesan cheese, then the tomatoes and thyme, another layer of eggplant and cheese and so on.
Bake in a 400 degree oven until bubbly. It will take a good 40-45 minutes. Serve with a side salad or angle hair pasta. This makes a wonderful side dish to any protein as well.