Baked Individual Eggplant Parmesan
|Mozzarella cheese||1 1⁄2 Cup (24 tbs) (Adjust as required)|
|Parmesan cheese||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Red pepper flakes||10 Gram|
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices and sprinkle these with salt.
Then cover the eggplants with a plate and place a heavy canister over the plate so that all the bitterness from the eggplant is drained.
Now pat the slices dry after about 40 minutes.
While the eggplants are draining, heat olive oil in a pan and cook onions till soft.
Add the garlic and cook an additional minute or two.
Next add the tomatoes, salt pepper, and red pepper flakes.
Cook over low heat until the sauce has thickened, about 30 minutes.
Then add the chopped basil and mix well.
Now turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet.
Lightly brush the top of the eggplants with olive oil and then broil until lightly browned.
Turn the eggplant, and brown the other side.
Continue in this manner until all of the eggplant slices have been browned.
Preheat the oven to 350 F.
In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan.
Place a layer of eggplant slices side by side without touching each other.
Spoon a little sauce on each slice, and then sprinkle a little of the grated cheeses on each slice.
Choose another slice of equal size for each of the prepared eggplant slices, and cover each one with this second slice.
Spoon some more sauce on each of these slices, and then sprinkle with the remaining cheese.
Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.