Eggplant Parmesan

Eggplant Parmesan

Our weekly meal plans usually includes at least one night of chicken, either a beef or a pork dish for the week that generally gives us a night of leftovers, and an egg night.  So with at least three nights of meat, I try to round out our meals with some vegetarian dishes as well.  I found this highly reviewed recipe on All Recipes.  I’ve only cooked with eggplant once before so I was ready to give it another go! 
Though easy, this was a little time consuming because of the baking of the eggplant.  I had to do it in two batches to make sure they cooked up crispy in a single layer. If you have a large oven you could do both batches at once. 

I followed several users advice and sweat(ed?) out the eggplant before dipping and baking.  This eliminates the bitter taste eggplant can have.  To sweat, just toss the slices into a colander, a handful at a time, then salt liberally tossing to coat.  Let it sit for about 30 minutes, rinse well, and pat dry – I laid mine all out on a clean dish towel and pulled them off one at a time to dip in egg.

Ingredients
  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees
  1. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a greased baking sheet. Bake in preheated oven for 10 minutes, turn each slice with tongs and bake for another 10 minutes.
  2. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place the first layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.
  3. Dip and dunk your second batch of eggplant, get them in the oven for 10 minutes, turn, and bake for another 10 minutes. 
  4. Repeat step two, making sure to end the layers with another layer of cheese.  Sprinkle basil on top. 
  5. Bake in preheated oven for 35 minutes, or until golden brown.
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