Eggplant "Parmigiana" Wisconsin Style
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
* 1 1/2 c. (about 4 oz.) Wisconsin Aged Asiago Cheese, grated
* 1/4 c. dry breadcrumbs
* 1/2 c. extra virgin olive oil, divided
* 1 eggplant (about 24 oz.) cut crosswise in 16 thin (3/16-in. thick) slices
* salt and pepper to taste
* 2 1/2 c. seasoned tomato or marinara sauce, homemade or top quality purchased
* 8 oz. Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
* 16 fresh basil leaves
* 2 Tbsp. capers, rinsed
* 1/4 c. Italian green olives, pitted and sliced 3/16-inch thick
* 1/4 c. dry breadcrumbs
* 1/2 c. extra virgin olive oil, divided
* 1 eggplant (about 24 oz.) cut crosswise in 16 thin (3/16-in. thick) slices
* salt and pepper to taste
* 2 1/2 c. seasoned tomato or marinara sauce, homemade or top quality purchased
* 8 oz. Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
* 16 fresh basil leaves
* 2 Tbsp. capers, rinsed
* 1/4 c. Italian green olives, pitted and sliced 3/16-inch thick
What to do:
1. In small bowl, mix Asiago Cheese, breadcrumbs and 2 Tbsp. extra virgin olive oil; set aside.
2. Using 3 Tbsp. of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3. Heat grill pan over medium-high heat. Grill each slice 3 min.; turn and grill 2 min. longer. Remove slices and cool.
4. Heat oven to 425°F. In large baking pan, spoon 8 Tbsp.of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce.
5. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 Tbsp. olive oil over all stacks.
6. Bake 15 min. or until hot and bubbly. Sprinkle capers and olives over each stack.
*If made ahead and refrigerated, reduce oven temperature to 375°F and bake 25 min.
Recipe provided by Chef Sanford D'Amato
2. Using 3 Tbsp. of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3. Heat grill pan over medium-high heat. Grill each slice 3 min.; turn and grill 2 min. longer. Remove slices and cool.
4. Heat oven to 425°F. In large baking pan, spoon 8 Tbsp.of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce.
5. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 Tbsp. olive oil over all stacks.
6. Bake 15 min. or until hot and bubbly. Sprinkle capers and olives over each stack.
*If made ahead and refrigerated, reduce oven temperature to 375°F and bake 25 min.
Recipe provided by Chef Sanford D'Amato