I love this recipe because the eggplant is baked, rather than fried. It’s then layered with tomato sauce and cheese, and baked until bubbly and delicious! I found this recipe in Everyday Food magazine. It is a bit labor intensive, but think of it as a labor of love 🙂
Ingredients:
2 large eggs
1 cup Progresso Italian Style Breadcrumbs
Garlic salt and fresh ground black pepper, to taste
1 cup freshly grated parmesan cheese, divided
2 large eggplants, peeled and sliced into 1/2-inch rounds
6 cups tomato sauce (either store-bought or homemade)
1 1/2 cup mozzarella cheese, shredded
Directions:
- Pre heat oven to 375 degrees F.
- Spray 2 cookie sheets with Pam cooking spray. Set aside.
- In a wide shallow bowl, whisk together eggs and 2 Tablespoons water.
- In another bowl, combine breadcrumbs, 3/4 cup parmesan cheese, garlic salt and black pepper.
- Dip eggplant slices in egg mixture, letting excess drip off. Then dredge in breadcrumb mixture, coating well.
- Place coated slices on baking sheet and bake until golden brown on bottom, 20-25 minutes.
- Turn slices over and bake an ADDITIONAL 20-25 minutes.
- Remove eggplant from oven and raise oven heat to 400 degrees F.
- In a 9×13 baking dish, spread 2 cups tomato sauce on bottom. Arrange half the eggplant in dish, on top of sauce. Cover with 2 cups sauce, then 1/2 cup mozzarella.
- Repeat with remaining eggplant, sauce, and mozzarella.
- Top with remaining 1/4 cup parmesan cheese.
- Bake, uncovered, 20-25 minutes–until sauce is bubbling and cheese is melted.
- Let stand 5 minutes before serving.
Just YUM! and then more yum. Just made a 1,5 x this portion, and I’m not sharing with anyone 🙂
Delicious eggplant parm recipe! My mouth is watering just thinking of the next time I will make this again. If you try this once you’ll keep coming back to it, it’s so good.