Recipe: Eggplant Parmigiana

I haven’t posted one of my ineffable recipes lately, so… This one was adapted from a recipe in a food insert in our local paper, revised rather heavily. About the only part that survived was grilling the eggplant, which gives the dish a nice smoky flavor. It takes a bit of time and effort to make but, according to my wife, is very much worth it. (Easy for her to say.)

Eggplant Parmigiana
Two eggplants, peeled, sliced lengthwise ½” thick
Provolone cheese, sliced
24 oz, Marinara sauce
Parmesan, grated
2-4 cloves garlic, grushed or chopped fine
Italian seasoning to taste (plenty of Basil)
Olive oil, about ½ cup

Three eggplants if they're small. Preheat oven to 350 degrees.

Lightly salt eggplant and let sit five minutes or so. Pat dry with paper towels, then brush generously on both sides with a mixture of olive oil, garlic and Italian seasoning and cook on grill or under broiler until lightly browned on both sides. Set aside.

I add a little more garlic and Italian seasoning to the Marinara, which is optional. Be guided by the brand you buy and your taste.

Take an 8” x 11” baking dish and coat with cooking spray. Apply a layer of Marinara, then a layer of eggplant slices, and top with sliced Provolone. Repeat layers as needed, finishing with Marinara on top and a moderately heavy sprinkling of grated Parmesan.

Cover with foil and bake about 20 minutes, then remove the foil and bake uncovered another 10 minutes. Serves four.