Tuscan Eggplant Parmesan

preheat oven to 350

serves 4, will make 8 stacks (2 stacks per person)

 

Basically the plan here is to make individual “stacks” of eggplant, cheese and tomato. Try to find the “fattest” eggplant you can and use heirloom or beefsteak tomatoes that are close in  width to the eggplant so you can make consistent layers. I usually just buy the sliced provolone, which is already round..if it is too wide in diameter, you can tear into pieces for each layer so it doesn’t hang over the edge too much.

 

4 eggplant (as fat as you can find)

16 slices provolone (prepackaged slices work fine)

parmesan, shredded

16 slices tomato

salt/pepper

fresh chopped thyme

shredded basil

 

Slice each eggplant at the widest part into four circular slices maybe 1/2” thick. (You will have some leftover to use another time) Each eggplant is going to make two “stacks”.

 

Lay the eggplant slices on paper towels and sprinkle with a little salt, this will draw out any excess moisture. Let sit for maybe 10 minutes. Wipe off moisture and salt with a paper towel.

Heat your outdoor grill or indoor grill pan and grill all the slices on both sides until slightly softened. (can do ahead at this point).

 

Slice your tomatoes into similar sized slices about 1/2” thick.

 

Using a 9x12 glass pan start creating your “stacks”..

 

layer in this order…

 

eggplant

tomato

provolone

parmesan - apprx 1 Tablespoon

then layer again

 

at each layer season with salt, pepper and a sprinkle of thyme

 

Bake in 350 oven apprx 20 minutes until cheese is melty, top with shredded basil.