Eggplant Parmesan With Buffalo Mozzarella

Italian food is one of the most delicious cuisines in the world and Italian dishes like pizza are famed all over the globe. In order to make the best Italian dishes, it is important to have some knowledge about typical ingredients.

This will help you to choose the right ingredients to make Italy's top dishes and it will also give you the ability to create your own dishes by combining these delicious ingredients like a seasoned chef.

Sun-dried tomatoes are one of the nicest ingredients for cooking with. The best ones are marinated in garlic, oil, spices, and herbs and you can use them in dressings, pasta dishes, pizza recipes, and salads. You can also get dry sun-dried tomatoes and you should slice these and keep them in olive oil for the best results. Canned artichokes are also great for pizza recipes. Fresh artichokes are nice if you add some oil to them, as well as salt and black pepper, and grill them over a charcoal fire for a smoky taste.

Eggplant Parmesan With Buffalo Mozzarella

Ingredients:

• 4 Medium Eggplants
• 4 Tablespoons Olive Oil
• I Recipe Quick Tomato Sauce
• 12 Ounces Fresh Buffalo Mozzarella, Thinly Sliced
• 3 Ounces Grated Parmesan Cheese

Crumb Topping: (Optional)

• 1 Cup Fresh Breadcrumbs
• Salt & Pepper
• 1/2 Teaspoon Dried Oregano
• 2 Teaspoons Olive Oil

Directions:

• Preheat oven to 400 degrees F.
• Cut the eggplants in half, and using a vegetable peeler, remove all of the skin except for a 1-inch strip along the cut edge.
• Line a large baking sheet with aluminum foil, and spread the oil over the foil.
• Place the eggplants cut side down on the baking sheet, then roast until eggplants are soft, about 35 to 40 minutes.
• If using breadcrumbs, rub together the crumbs, seasonings and oil with your fingertips.
• Transfer the eggplants cut side up to a large shallow baking dish.
• Use a spatula to gently press the eggplants to flatten them to about 3/4-inch.
• Spoon the tomato sauce to cover each eggplant half.
• Place the sliced mozzarella over the sauce.
• Sprinkle the eggplants with the crumbs (if using), and the grated parmesan cheese.
• Bake in the preheated 400 degree oven for 25 to 30 minutes or until the cheeses are bubbly and lightly browned.
• Serve warm.