Luca's Eggplant Parmesan

Name: Luca's Eggplant Parmesan
Yield: Makes 6 servings
Ingredients: 6 slices Melted Eggplant; Slow-roasted Tomatoes; 6 (2-ounce) pieces burrata or buffalo mozzarella cheese; 1 ½ teaspoons extra-virgin olive oil; 6 fresh basil leaves, thinly sliced; 2 ounces freshly shaved Parmesan cheese; 1 cup Pangrattato

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The test kitchen and Coastal Living staff agree that this is one of the best eggplant dishes we've eaten. The tomatoes can roast while you prepare the rest of this dish.

By Jeff Jackson

Recipe by Coastal Living November 2007

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Credit: Fran Gealer

Recipe Summary test

Yield:

Makes 6 servings

Ingredients

6 slices Melted Eggplant
Slow-roasted Tomatoes
6 (2-ounce) pieces burrata or buffalo mozzarella cheese
1 ½ teaspoons extra-virgin olive oil
6 fresh basil leaves, thinly sliced
2 ounces freshly shaved Parmesan cheese
1 cup Pangrattato

Directions

Step 1
Preheat oven to 375°. Place eggplant slices on a jelly-roll pan. Top each with tomato half and 1 piece burrata or mozzarella. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt. Place on a platter, and drizzle oil over cheese. Top evenly with basil and Parmesan. Sprinkle with Pangrattato.

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Luca's Eggplant Parmesan

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Luca's Eggplant Parmesan

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Luca's Eggplant Parmesan