Eggplant Parmesan


Makes 4 servings


3 tablespoons olive oil, in all
1 medium eggplant
2 cups diced fresh tomatoes
1 teaspoon minced garlic
½ cup small diced onions
¼ cup small diced celery
2 tablespoons tomato paste (No Salt Added)
½ cup unsalted chicken stock or vegetable stock
2 teaspoons Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 teaspoons grated Parmesan cheese
1 (8-ounce) buffalo mozzarella cheese log or ball

How To Prepare

Pre-heat oven to 325°F. Slice the eggplant into ½-inch rounds and place in a mixing bowl (about 8 to 10 slices). Pour 2 tablespoons of olive oil over the rounds and toss well to coat all sides. Place on a parchment lined baking pan and bake for 15 minutes. Remove from heat and set aside for later use.
Increase oven heat to 425°F. In a small sauce pot, heat the remaining oil over medium heat. Once hot, add the diced tomatoes and garlic and cook for 10 minutes, stirring frequently. Add the remaining ingredients (except mozzarella) and cook for 15 minutes, or until sauce thickens. Remove from heat and let sauce cool slightly. Slice mozzarella into 16 pieces. Evenly distribute the sauce on top of the eggplant rounds and top with sliced mozzarella cheese. Bake in oven for 5 minutes until cheese is bubbly and starting to brown. Remove from oven and serve immediately.

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