Eggplant Parmagiano

Ingredients

• 2 medium eggplants, about 1 1/2 pounds
• Salt
• Olive oil
• 2 cloves garlic, finely minced
• 1 ½ cups drained canned plum tomatoes, crushed
• Freshly ground black pepper
• 1 cup freshly grated parmagiano-reggiano cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    508 calories; 48 grams fat; 10 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 9 grams protein; 28 milligrams cholesterol; 189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Remove the leaves from the eggplants and cut the eggplants lengthwise into slices one-half-inch thick. Sprinkle liberally with salt, place in a collander and allow to drain for about 30 minutes.
2. While the eggplant is draining, heat two tablespoons of olive oil in a heavy saucepan, add the garlic and saute lightly for a few seconds. Add the tomatoes and cook over medium heat for 15 minutes. Season the sauce to taste with salt and pepper.
3. Rinse and dry the eggplants. Arrange them in a single layer on one or two oiled baking sheets, brush with olive oil and broil in a hot broiler until the slices are lightly browned. Alternatively you can pan grill the slices in a hot nonstick skillet.
4. Preheat oven to 375 degrees.
5. Brush an oblong baking dish about 9 by 12 inches with a tablespoon or two of the sauce. Spread about half the grilled eggplant slices, slightly overlapping, in the baking dish. Season with salt and pepper to taste. Spread half the sauce over the eggplant and top with half the cheese. Repeat the layers. Drizzle a little olive oil over the top.
6. Bake about 20 minutes.

About 1 hour