Heirloom Tomato Eggplant Parmigiana

1 mins
Serves 2
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Directions

  1. 1Open a bottle of red wine and pour a glass.
  2. 2Slice the eggplant and season it with salt.
  3. 3Place the eggplant slices on a baking sheet lined with parchment paper.
  4. 4Cut the heirloom tomatoes in half and place them on a baking sheet.
  5. 5Drizzle olive oil and sprinkle salt and pepper on the tomatoes.
  6. 6Place the tomatoes in the oven.
  7. 7Chop the garlic and onion.
  8. 8In a frying pan, add olive oil and butter. Sauté the onion and garlic.
  9. 9Add salt and canned tomatoes. Stir and simmer.
  10. 10Add red wine to the sauce and simmer.
  11. 11Add basil to the sauce.
  12. 12Pat the eggplant slices with paper towel.
  13. 13Prepare the breading station with flour, eggs, and bread crumbs.
  14. 14Bread the eggplant slices and fry them in olive oil until golden brown.
  15. 15Assemble the dish: add sauce to the casserole dish, top with eggplant, mozzarella, tomato, basil, and parmesan cheese.
  16. 16Bake until cheese is melted and bubbly.
  17. 17Garnish with fresh basil leaves and serve with red wine.

Ingredients

  • 1 glass red wine
  • 1 eggplant
  • 2 pinches salt
  • 6 heirloom tomatoes
  • 6 tablespoons olive oil
  • 4 cloves garlic
  • 1 onion
  • 1 can canned tomatoes
  • 1 handful basil
  • 1 tablespoon butter
  • 1 bowl flour
  • 2 eggs
  • 1 bowl bread crumbs
  • 9 oz buffalo mozzarella
  • 1 piece parmesan cheese

Equipment

wine openerknifebaking sheetparchment papersmall bowlfrying panwooden spoontongsovensmall casserole dishesgrater
Heirloom Tomato Eggplant Parmigiana | Clip Recipe