Monday, June 13, 2011

Eggplant Parmesan

I picked up some Eggplant last week when they were on sale and so tonight we had Eggplant Parmesan on the  menu. This is a new recipe to me as I have never in my life cooked Eggplant before but I was feeling adventures.

   Eggplant Parmesan
    2 large eggs
    3/4 cup plain breadcrumbs
    3/4 cup finely grated parmesan cheese, plus
    2 tablespoons grated parmesan cheese, for topping
    1 teaspoon dried oregano
    1/2 teaspoon dried basil
    coarse salt
    2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
   2 Jars Spaghetti Sauce, or your favorite homemade sauce
    1 1/2 cups mozzarella cheese, shredded


    1 Preheat oven to 375°F
    2 Spray baking sheets with no stick spray; set aside.
    3 In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
    4 In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
    5 Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
    6 Bake until golden brown on bottom, 20 to 25 minutes.
    7 Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
    8 Remove from oven; raise oven heat to 400°F.
    9 Spread 2 cups sauce in a 9-by-13-inch baking dish.
    10 Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
    11 Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
    12 Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
    13 Let stand 5 minutes before serving.

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