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Sal & Judy's - Chef Sal Inpastato's All Natural Creole Cuisine
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Eggplant Parmesan

Original Sauce Olive Oil

Print recipe cardEggplant Parmesan

Ingredients

  • 1-1/2 cups Sal & Judy’s Original Pasta Sauce
  • 2 quarts water
  • 1/2 cup sea salt
  • 2 large eggplants, about 2-1/4 pounds, peeled and sliced lengthwise into 1/2 inch thick slices
  • 2 cups olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup (3 ounces) grated imported Reggiano Parmesan cheese
  • 6 (1/8 inch thick) provolone cheese slices, about 6 ounces
  • 10-12 fresh basil leaves, cut into thin julienne slices

Instructions

Bring Sal & Judy’s Original Pasta Sauce to a full boil in a 2-quart saucepan. Lower heat to a simmer and cover pan; cook for 20 minutes. Combine water and salt in a large mixing bowl, stirring to dissolve salt. Soak eggplant slices in the brine for 10 minutes. Remove eggplant and pat dry using absorbent paper towels; set aside. Preheat oven to 400°F. Heat olive oil in a heavy 12-inch skillet over medium heat. When oil is hot, fry eggplant slices in batches, turning once, until golden brown, about 5 minutes. Remove from skillet and drain on a wire rack covered with absorbent paper towels. Line the bottom of a 9” x 13” x 2” baking pan with a layer of the drained eggplant. Lightly salt and pepper the slices. Scatter 1/3 of the grated Parmesan cheese on top. Add a second layer of eggplant slices and scatter half of the remaining Parmesan cheese over the eggplant; salt and pepper the slices. Scatter 1/3 of the grated Parmesan cheese on top. Add a second layer of eggplant slices and scatter half of the remaining Parmesan cheese over the eggplant; salt and pepper the slices. Top with sliced provolone cheese and bake in preheated oven for 20 minutes. Remove from oven and pour the hot Original Pasta Sauce over the top. Scatter remaining Parmesan.

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