Eggplant Parmesan with Goat Cheese
Updated: Dec 12, 2020
Adapted from Marcela Hazan's classic
1 28oz can chopped San Marizano Tomatoes with their juice
1/2 a medium onion quartered.
A pinch of salt
Put all ingredients in a saucepan, bring up to a boil, then reduce heat to low & barely simmer for 45 mins to 1 hour.
2-3lbs Eggplant cut into 1/4" slices & then cut in half
12-15 Basil Leaves roughly chopped
1lb Buffalo Mozzarella (I like the mini balls, but if using the bigger ball, cut into 1/4" slices)
8oz Goat Cheese sliced (I find it easier to slice if you put it in the freezer for 5-10 mins beforehand)
2-3 Cups Grated Parmesan (with microplane so nice & airy)
3-4 Slices of Bread, crust removed.
Preheat oven to 375
Brush both sides of Eggplant with EVOO. Lay on a baking sheet.
Sprinkle sparingly with Oregano & Salt/Pepper.
Cook in the center of the oven for about 10 minutes, flip over & cook for another 5-10, until the Eggplant is nice & soft & has some color. Set aside.
In a food processor chop the slices of Bread until they are coarse bread crumps. Add 1Tbs EVOO & blend quickly to combine.
Spread 1/3 of the Marinara in a 9x13 baking dish.
Layer 1/3 of the Eggplant on top of the Marinara.
Layer 1/3 of the Basil on top of the Eggplant.
Layer 1/3 of the Mozerella, then Goat Cheese, then Parmesan.
Repeat 3 times until all the ingredients are gone. Ending with the Parmesan.
Spread Breadcrumbs over the top/
Bake in the center of the 375 degree oven for 20-30 mins, until the top is a nice golden brown.