Eggplant Parmesan Recipe – Sunset Magazine

Name: Eggplant Parmesan Recipe – Sunset Magazine
Ingredients: 1/4 cup olive oil, divided; 1/2 onion, chopped; 2 large garlic cloves, minced; 1/2 cup dry red wine, such as Cabernet Sauvignon; 1 can (28 oz.) crushed tomatoes; 1 teaspoon kosher salt; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/2 teaspoon red chile flakes; 1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick); 8 ounces water-packed fresh mozzarella cheese, cut into 8 slices; 1/2 cup fresh oregano; 1/2 cup torn basil leaves; 1/2 cup crushed croutons

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Lighter and fresher eggplant parmesan with spicy sauce and fresh herbs—perfect for a delicious dinner from Sunset Magazine.

View full recipe on www.sunset.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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Ingredients

1/4 cup olive oil, divided
1/2 onion, chopped
2 large garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 oz.) crushed tomatoes
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon red chile flakes
1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
8 ounces water-packed fresh mozzarella cheese, cut into 8 slices
1/2 cup fresh oregano
1/2 cup torn basil leaves
1/2 cup crushed croutons