Eggplant Parmesan Recipe The Kitchn

Scatter a third of the basil a third of the mozzarella a third of the goat cheese and a third of the parmesan on top.

Eggplant parmesan recipe the kitchn. Add the chopped eggplant flesh garlic remaining 1 2 teaspoon salt and 1 4 teaspoon pepper. Line a baking sheet with parchment paper. Gently simmer for about 25 minutes until the mixture has thickened a bit.

Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon and draw off any excess liquid you may find. Place each batch of cooked eggplant back on the rack. Rinse the eggplant slices to remove excess salt and pat them dry.

Eggplant parmesan is one of all my all time favorite comfort foods. Place half of the eggplant in the bowl of the food processor and pulse until the eggplant is just finely chopped. Sprinkle with 1 cup of the mozzarella.

Add the basil 1 cup of the mozzarella and 1 4 cup of the parmesan and stir to combine. Arrange a third of the eggplant on top in one layer. Remove from the heat.

Occasionally eggplant parmesan throws off more liquid as it bakes than you want in the pan. Place 1 3 of the eggplant slices in an even layer on top of the tomato sauce. Arrange a rack in the middle of the oven and heat to 350 f.

Pour 1 2 cup of the sauce into an 8x8 inch baking dish and spread into an even layer. Cook stirring frequently until the eggplant is tender 7 to 9 minutes. Stir in 1 cup of the marinara and cook until heated through about 2 minutes.