Eggplant Parmesan with Fresh Mozzarella

I'm not sure if you can tell, but one of my favorite cuisines is Italian.  Anytime, I see something new and interesting, my interest peaks.  As I was flipping through my Bon Appetit Magazine last year, I marked a recipe.  Just recently, I remembered it and wanted to make it for some friends that came over the other day.  I never made them before, but they turned out delicious. Check it out..

Ingredients;
4 tbsp olive oil
8 sprigs of oregano
4 medium or 8 small eggplants, halved lengthwise
8 garlic cloves
12 oz fresh mozzarella, torn into small pieces
1/4 c coarse fresh breadcrumbs
3 oz Parmesan, finely grated

Sauce -
2 tbsp Olive oil
1 medium onion, chopped finely
2 cloves of garlic, finely chopped
2 tbsp tomato paste
1/2 tsp crushed red peppers
1 28 oz can of whole peeled tomatoes
salt and pepper to taste

I suggest making the sauce first so it can simmer while you prepare the eggplants.  Also, the eggplant can be roasted ahead of time and chilled overnight in the fridge, covered.

Heat oil in a large pan.  Once the oil is hot, add onions and saute for a few minutes until soft.  Add garlic.

 Saute for 2 minutes and add the 2 tablespoons of tomato paste, stirring until incorporated.

Add the can of tomatoes, crushing the tomatoes with your hands as you add them to the pan.  Add salt and pepper to taste.

On medium-low heat, simmer the sauce for about 20 minutes, until the sauce is thick and set aside.

Preheat the oven to 400 degrees.  Cut the eggplants in half.  Peel them with a vegetable peeler, except 1 inch around the top.

Place the eggplants in a bowl, and add the garlic cloves, oil, oregano, salt and pepper.  Cover the eggplants.

 Place the eggplants, cut side down on a baking sheet.

 Cover with foil and roast for 35-45 minutes until the eggplants are very soft.

Mix the breadcrumbs and  oil together in a bowl and set aside.  (the oil is to make sure the breadcrumbs don't burn)

Cut side up, plant halves into a glass baking pan.  Add a generous amount of tomato sauce on each half.

Add the pieces of mozzarella and spread evenly.

 Sprinkle with the breadcrumbs and Parmesan cheese.

The oven should already be reheated to 400 degrees, add the eggplants uncovered into the oven and bake until the mozzarella is bubbling and the breadcrumbs are golden, about 20-30 minutes.

Thyme 2 Taste..

Serve Immediately.

Credit: Bon Appetit Magazine, October 2013