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.
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
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.