Eggplant Parmesan is the perfect combination of veggies and cheese thrown together to make a slice of heaven.
This meal is perfect for date night. It has simple and inexpensive ingredients, and it can be fun to make with your significant other. This dish is also certain to wow any guests yet is not too onerous to complete!
Ingredients (for a party of two):
2 eggplants
1/2 cup of mozzarella cheese
1/4 cup of parmesan
14.5 oz of canned tomato sauce
3-4 fresh basil leaves
Pinch of salt
Preheat your oven to 350 degrees.
Start by washing your eggplants and slicing them down the middle. Then, salt the insides of the eggplants and set them aside for 20 minutes. You’ll start to see a green and purple like water float to the surface–this is not something you want to eat! Eggplants are very bitter and using this technique, you’ll be able to enjoy them without their bitter acidity.
After 20 minutes, rinse your eggplants thoroughly and then dry them with a cloth. Grab a large pot and fill with enough water to boil the eggplants. Once the water is boiling, add the eggplants and let them boil for about 5 minutes.
Turn off your heat and remove the eggplants to a dry surface. Wait a few minutes before attempting the next instruction as the eggplant will be very hot.
Take a knife or a ridged spoon and carve out the middle of the eggplants. Set the middle aside for all 4 pieces.
Once the middle is carved out of all 4 pieces, start with a layer of tomato sauce to cover the bottom. Next, add a layer of mozzarella, followed by a layer of the eggplant you’ve carved out. Repeat this process until you’ve reached the top of the eggplant.
On the top of the eggplant, add your parmesan and basil leaves.
Bake your eggplants at 350 degrees for 30 minutes in a large baking pan covered in aluminum foil. Serve and enjoy!
Let me know how your eggplants taste in the comments!
