This one’s a doozie of a eggplant parmigiana recipe, so let’s get started.
- 1 cup olive oil
- 1 eggplant, sliced into 1/2 inch rounds
- 2 red bell peppers, my favorite
- 8 slices Mozzarella cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 16 oz can stewed tomatoes
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar
- 8 tablespoons tomato paste
- 3 tablespoon capers
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Parmesan, grated
Go ahead and preheat your oven to 350 F, or 175C.
In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total.Â Grab your 3-quartÂ casserole dish & line with sauteed eggplant.Â
In same skillet- saute red peppers until tender and layer over eggplant.Â Top with Mozzarella.
Heat remaining oil in skillet & cook onions & garlic until browned.Â Stir in stewed tomatoes and simmer for 5 minutes.Â Add balsamic vinegar, red wine vinegar, brown sugarÂ & tomato paste.Â Simmer for 10 minutes.
Add capers and season with S & P.Â Pour mixture iver Mozzarella cheese & eggplant.Â Sprinkle Parmesan cheese on top.
Bake for 25 minutes and you have yourself a true weekend treat.Â Enjoy.