Eggplant Parmesan

Serves:

4

Ingredients:

• 2 Eggplant - sliced 1/4" thick
• 2 cups, plum tomatoes - canned
• 1 cup, parmesan cheese - grated
• 2 buffalo mozzarella cheese balls - torn into chunks
• 1 cup, flour
• 2 cups, Epicurean Organic Koroneiki Extra Virgin Olive Oil - for frying
• 1 small, onion - diced
• 2 cloves, garlic - chopped
• 1 small bunch, basil, fresh - chopped
• 1 tablespoon, sugar
• 1 tablespoon, oregano
• salt and pepper - to taste

Instructions:

1. Heat Epicurean Organic Koroneiki Extra Virgin Olive Oil to 300 degrees
2. Sprinkle eggplant slices with sugar
3. Dredge eggplant slices in flour
4. Deep fry eggplant slices a few at a time
5. Meanwhile, in sauté pan, sauté onion and garlic until light brown. Add tomatoes.
6. Add a pinch of sugar, basil, salt and pepper.
7. Lightly oil 4 ramekins.
8. Add in layers: prepared tomato sauce, eggplant slices, basil, mozzarella cheese, parmesan cheese.
9. Repeat until ramekins are 3/4 full. Tap and press down mixture to remove air.
10. Bake in 375 degree oven for 20 minutes.
11. Best if cooled and reheated again before serving.

Covid 19 

Store Hours

Mon Thru Sat  11a - 6p

Curbside Service

Available

Mon Thru Sat  11a - 6p

(615) 895-0007

sales@epicureanoliveoil.com

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN

37129

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