Sunday, February 21, 2010

Eggplant Parmesan

I know this may look like is came from some horror movie, but it is actually really tasty and healthy for you! You assemble it like you would normal lasagna...I layered mine with sliced stewed tomatoes. Yum :)

Eggplant Parmesan
  • 2-3 eggplants, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 2-3 (15 oz) cans sliced and stewed tomatoes (optional)
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  1. Sweat the eggplants: peel, slice, and sprinkle them with salt. Place slices in a colander in the sink for about 20 minutes. (This pulls out any bitterness and makes the eggplant less mushy.) Rinse slices well with water and pat them dry with paper towels before breading.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Place a layer of stewed tomatoes on top. Sprinkle with mozzarella and Parmesan cheeses. Layer like you would a lasagna: repeat with remaining ingredients, ending with the cheeses. Sprinkle basil and oregano on top.
  5. Bake in preheated oven for 35 minutes, or until golden brown.

1 comment:

  1. YUM! I love eggplant parmesan! I used to make it a lot when I had all that eggplant in my garden last summer. I will have to try your recipe too!


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