Eggplant Parmigiana is one of my favorite dishes. I don’t use breadcrumbs however, and just enough tomato sauce…
Choose your eggplant with utmost care, and discard any brown seed. The eggplant will show brown seeds when it is a female, so try to pick male eggplants (they have a round and shallow indentation at the bottom).
Visit Eggplant Talk if you want to hear more about eggplants, the King of vegetables.
Spread about 3 tablespoons of tomato sauce at the bottom of a baking dish. Heat 2 tablespoons olive oil in a pan and sauté the onion until light brown, about 10 minutes. Season with thyme, salt and pepper. Spread over the tomato sauce in the baking dish. Broil the eggplants. Cover a baking sheet with aluminum paper, and slightly drizzle with olive oil. Arrange the slices of eggplant, season with salt and drizzle with olive oil. Place the rack in the middle of the oven. Broil until golden brown, about 10 minutes, then turn upside down, drizzle with more olive oil, and broil for another 8 to 10 minutes. Preheat oven to 400. Arrange half the eggplant in one layer over the onion in the baking dish. Set aside the remaining slices of eggplant. Spread half of the grated cheese over the eggplant and spread about half of the remaining tomato sauce. Season with pepper. Eggplant Parmigiana Arrange the remaining slices of eggplant and spread the remaining tomato sauce. Finish with the remaining grated cheese and the parmesan cheese. Bake for about 20 minutes, until the cheese is well grilled. Enjoy!
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