Pull-apart eggplant parmesan (Daniella Silver)
Pull-apart eggplant parmesan
375 ml (1? cups) marinara sauce
1 large eggplant
10-15 slices cheese (such as mozzarella or cheddar)
250 ml (1 cup) shredded mozzarella cheese
2 cloves garlic, minced (about 1 tsp)
100 ml chopped flat leaf parsley, plus more for garnishing
Preheat oven to 230°C (400°F). Coat a 23×33-cm (9 x 13-inch) glass baking dish with nonstick cooking spray. Evenly spoon the marinara sauce into the dish.
Using a serrated knife, carefully cut 2 cm (?-inch) width-wise slits into the eggplant, making sure not to cut all the way through. Place eggplant into prepared dish.
Place a cheese slice into each eggplant slit. Bake, covered, for 40-45 minutes, until eggplant has softened.
Uncover; sprinkle with shredded cheese, garlic, and parsley. Bake 10-15 minutes, or until cheese is golden and bubbling. Garnish with additional parsley. Plate each serving with a few slices of eggplant along with pan sauce.
Makes 4-6 servings
Variation: baby eggplant parmesan. Use 5-6 baby eggplants. Follow recipe, sprinkling with cheese, garlic, and parsley before baking, uncovered, at 230°C (400°F) for 30-35 minutes.
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