Monday, February 7, 2011

Baked Eggplant Parmesan

Adapted from THIS recipe.

1 large eggplant (about 12-14 inches long and thick) or 2 small/medium ones
1 jar pasta sauce
1 1/2 cups shredded mozzarella.
1/2 cup Parmesan
1 egg
1-2 cups Italian bread crumbs (start with 1 and use more if needed)
Dried basil

1.) Preheat oven to 350 degrees. Have 2 cookie sheets ready. Wash, peel, and cut eggplant into 1/2 inch slices. Beat the egg in a bowl put crumbs into another bowl.
2.) Dip eggplant in egg to coat thinly then coat it in crumbs, place on cookie sheet.  Continue until done and bake 5 minutes then flip over and bake 5 more minutes.
3.) In a  greased (nonstick cooking spray) square baking dish put 1/2 cup of sauce on the bottom. Layer some of the eggplant.  Sprinkle with a layer of mozzarella then some Parmesan. layer with about 3/4-1 cup sauce and repeat with eggplant to make 3 layers. 
4.) Final layer should be remaining sauce and a layer of cheese on top, sprinkle with basil.  Cook for 30-35 minutes until golden brown on top.

Would be great served with pasta or some really good fresh bread.  Serves about 4 people.

Its really tasty and I didn't even care that it was meat free.

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