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Amista Vineyards

Eggplant Parmesan

Eggplant Parmesan
Recipe Date:
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Gail makes a fabulous Eggplant lasagna in the summer with homegrown eggplant and fresh tomato sauce that pairs very well with the Amista Zinfandel.
Ingredients
  • 3 eggplant
  • garlic pepper
  • salt
  • olive oil
  • Homemade marinara sauce
  • shredded Mozzarella cheese
  • shredded Parmesan cheese
Directions

Cut ends off eggplant and peel, Cut it lengthwise (about 1/4 inch thick). Lay out on a cookie sheet and sprinkle each piece with salt.  This takes the bitterness out of the eggplant. Let sit 15 min. Drizzle each piece (both sides) with olive oil and sprinkle with garlic pepper.  Put in broiler and watch closely until it starts to slightly brown and get tender. Turn each piece over.  When done, remove from oven and put marinara sauce in bottom of casserole dish.  Put one layer of eggplant and then put a little more sauce on top.  Sprinkle with shredded Mozzarella cheese and Parmesan cheese.  Repeat layers ending with the cheese.  Bake in oven at 350 degrees for about 40 minutes or until bubbly.  If top starts to brown, lay foil on top.  Bake until it is thoroughly cooked (about an hour total, depending on how thick it is). Serve with extra sauce and noodles of your choice.  

Gail's marinara sauce is made with fresh garlic, basil and other Italian spices.  If you use a plain spaghetti sauce, you will need to add spices as desired.  Enjoy!

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