Serves: 2

Tomato Basil Eggplant Parmesan

Serves: 2

Ingredients: 1⁄2 large eggplant, sliced
1⁄4-in. thick (about 12 slices)
1 Tbl. olive oil
14 1⁄2 oz. tomato-basil bisque (about 1 can)
1⁄2 lb. fresh mozzarella cheese, sliced 1⁄4-in. thick
1⁄4 cup grated Parmesan cheese
1⁄4 cup basil pesto

Directions:

1. Preheat oven to 300°F. Place sliced eggplant on a baking sheet in a single layer. Drizzle the oil lightly over the eggplant and bake it until it’s dried a bit and softened (about 10 to 14 minutes).
2. Layer the bottom of a 9-in. loaf pan with 1⁄4 cup of the tomato soup. Add a layer of eggplant. Repeat layers of eggplant and soup so that there are four layers.
3. Spread the remaining soup over the top of the eggplant, followed by a thick layer of the sliced mozzarella cheese and a thin even layer of Parmesan cheese.
4. Bake uncovered in the oven at 350°F about 35 to 40 minutes, until the cheese is bubbly and lightly browned on top.
5. Let the casserole cool slightly before garnishing with a drizzle of basil pesto, then serve.
Recipe courtesy of Wolfgang Puck, celebrity chef, caterer, cookbook author and restaurateur

From the Cookbook

The Nest Winter 2011

The Nest Winter 2011

Photos By: Hector Sanchez
Photo By: Hector Sanchez

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Vegetarian, Cheap Meals

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