Two plump eggplants were part of the bounty I picked up from my erstwhile veggie co-op, so I thought to make Eggplant Parmesan. I like this recipe because you bake instead of fry the breaded eggplant slices.
Ingredients:
2 eggplants, peeled & thinly sliced (1/4")
1 egg, beaten
2 cups breadcrumbs with Italian seasoning
1 24 oz jar of spaghetti sauce
8 - 16oz of grated mozzarella (I love cheese. You may not.)
1/2 cup grated Parmesan
1/2 teaspoon dried basil
Method:
- Peel and slice eggplant. Place in layers in a colander, sprinkling a little Kosher salt on each slice. Let sit for about 2 hours. (This allows the moisture to seep out and keep the baked slices crisp).
- Preheat oven to 350 degrees F.
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
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