Gourmet Eggplant Parmesan

Eggplant brushed with extra virgin olive oil andPreparation:
garlic and then roasted until golden brown. Eggplant1. Combine the extra virgin olive oil and garlic.
slices are placed in a single layer in a glass baking2. Brush the mixture over both sides of the
dish, and sprinkled with minced fresh basil andeggplant slices.
fresh Parmesan cheese. Thinly sliced tomato are3. Place the slices on a greased baking sheet.
placed on top and sprinkled with additional basil and4. Bake at 425 degrees F for 15 minutes.
Parmesan cheese. A layer of mozzarella cheese, a5. Flip the slices over.
layer of eggplant, and another layer of mozzarella6. Bake for 5 minutes longer or until golden brown.
finish this classic casserole. Baked until golden7. Cool the slices on a wire rack.
brown, this is a wonderful casserole to serve as a8. Place half of the eggplant in a greased 1 quart
main dish, with side salad and toasted bread.baking dish.
Cook's Notes:9. Sprinkle half of the basil and Parmesan cheese
Do not be tempted to use canned Parmesanover the eggplant.
cheese. This is a classic casserole recipe that10. Arrange the tomato slices over the top of
needs real fresh Parmesan.each piece.
Gourmet Eggplant Parmesan11. Sprinkle the remaining basil and Parmesan over
Ingredients:the tomato slices.
2 tablespoons Extra Virgin Olive Oil12. Layer with half of the mozzarella cheese and
1 Garlic Clove, mincedthe remaining eggplant.
1 small Eggplant, peeled and cut into 1/4 inch slices13. Top with the remaining mozzarella.
1 tablespoon Fresh Basil, minced14. Cover and bake at 350 degrees F for 20
1 tablespoon grated Fresh Parmesan Cheeseminutes.
1 medium Vine-Ripened Tomato, thinly sliced15. Uncover and bake for 5 minutes longer or until
1/2 cup Mozzarella Cheese, shreddedthe cheese is melted.