Friday, August 3, 2012

Eggplant Parmesan

Eggplant Parmesan
(4-6 servings)


1 large (4 ½” X 9”), ½ inch slices lengthwise (6 slices)
3 large Fresh Eggs, beaten
2 cups Panko Bread Crumbs
2 tbsp. Extra Virgin Olive Oil
25 oz. jar Pasta Sauce (your favorite)
1 cup Shredded Mozzarella Cheese
½ cup Grated Parmesan Cheese


Place a sheet pan/baking sheet in the oven on the middle shelf.  Turn oven on to 375 degrees and let pre-heat.  While oven is heating, place the beaten eggs and bread crumbs into separate flat dishes large enough to hold one of the eggplant slices.  Place a slice into the eggs, coat both sides and let drip a little before placing in the bread crumbs.  Pat both sides of eggplant in bread crumbs to coat and place to the side.  Repeat until all eggplant is coated.  Open the oven and pour the olive oil onto the sheet pan making sure it coats the whole bottom.  Place the eggplant slices on the sheet pan and close oven door.  Bake for 15 minutes then turn them over and continue another 10 minutes.  Remove sheet pan with eggplant from oven and turn the oven to 425 degrees.  Using a 9x13 baking dish, place about ¼ of pasta sauce on bottom and coat all of it.  Next place 3 slices of eggplant on sauce (you may have to alternate the top of eggplant on middle slice to fit).  Top the eggplant with ½ of remaining pasta sauce, then ½ of both cheeses.  Repeat the eggplant (so it matches up with slices below), sauce and cheese layers and place dish in the oven.  Bake the casserole for 15 to 20 minutes or until the cheese has melted and browned a little.  Let it rest for 10 minutes and then slice into 4 or 6 portions and serve.

Note:               To make this a lacto-ovo vegetarian dish, use a pasta
                        sauce that is meatless.

Note:               To make this dish meaty, brown some ground beef or Italian sausage and crumble it over the eggplant before adding the pasta sauce to that layer.

Ideas for Future Efforts

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