EGGPLANT PARMESAN

SERVES 4 TO 6 PORTIONS

3 medium eggplants (about 3 1⁄4 lb / 52oz), sliced 1/4 inch thick

Sea salt

1 tbsp. olive oil, plus extra for brushing

1 onion, chopped

3 garlic cloves, minced

1 (26oz) jar marinara sauce

2 tbsp. brown sugar

2 tbsp. breadcrumbs for sprinkling

FOR THE MOZZARELLA SAUCE

1/4 cup chopped fresh basil

NUTRITIONAL VALUES

Calories: 271kcal
Fat: 8.3g (2g S.Fat)
Carbs: 44.8g
Protein: 7.4g
Sugar: 25.9g
Sodium: 761mg

METHOD

Preheat the oven to broil, set to high. Lightly grease two large baking sheets.

Place the eggplant in a colander and generously salt it. Allow for a 30-minute sweating period.

Meanwhile, heat the oil in a medium saucepan over medium-high heat to make the tomato sauce. Cook until the onion is soft and lightly browned. Cook for 1 minute after adding the garlic. Cook and stir in the marinara sauce and brown sugar for a few minutes more.

To remove excess moisture, wipe the eggplant with paper towels. Brush the eggplant with oil and place it on the baking sheets. Broil for 4 to 6 minutes, or until the top is browned.

Lower the oven temperature to 180°C/350°F. Lightly grease a 9 x 13-inch pan.
TO ASSEMBLE THE CASSEROLE
Arrange half of the eggplant slices in the bottom of the prepared pan, overlapping the slices. 1 tablespoon breadcrumbs, strewn on top On top of the breadcrumbs, layer half of the tomato sauce and half of the mozzarella sauce. Layers should be repeated. Bake for 20 minutes, uncovered. Serve with fresh basil on top.