8 August, 2018
Baked Eggplant Parmesan
Eggplant is kind of a strange fruit. It’s mostly water, and other than providing a reasonable amount of dietary fiber (about 5 grams per cup of eggplant), it really doesn’t have much else to offer on its own. However, its blandness and lack of… everything makes it a great vehicle for sauces, breadings, and other flavorful accouterments. The main thing to keep in mind when preparing eggplant is that you’ll need to factor in time to draw out the water. If you don’t, it isn’t the end of the world, but you’re more likely to end up with a slightly bitter dish at the end of it all.
Personally, I really enjoy eggplant parmesan, and this recipe for it turned out better than most eggplant parmesan dishes I’ve had at restaurants. The amount of prep work I had to put into just getting the eggplant ready to cook with was a bit of a turn-off for me, but that’s because I’m a fan of quick and easy meals. It’s definitely worth the time, but if you’re looking for a lazy 30 minute meal, this might not be the best place to start. If you’ve got a couple hours and some quick chores to do while you’re waiting, this recipe is perfect. I would have made a double batch if I’d had a big enough oven and another casserole dish. I absolutely loved this recipe, and I hope you do too!
2 Eggplants, sliced into 1/2 inch rounds
1 cup Seasoned breadcrumbs
1 jar Tomato sauce (or pizza/pasta sauce)
2 cups Shredded mozzarella cheese
1/4 cup Grated parmesan
Slice the eggplant and pat the slices dry with paper towel and sprinkle both sides of the eggplant with salt. Let them sit for at least 30 minutes before rinsing the salt off and patting the slices dry again.
Preheat the oven to 425 degrees F and line two baking sheets with foil and a little bit of olive oil. Beat the eggs and lay the bread crumbs and the parmesan out on a plate. Dip the slices in the beaten egg before dredging the slices through the breadcrumb mixture and placing them on the baking sheets. Bake the eggplant for 10 minutes per side, then transfer from the baking dish to the prepared casserole dish…
While the eggplant is baking for the first time, take an 11 x 8 casserole dish and spread about 1/2 cup of sauce on the bottom. When the eggplant comes out of the oven, transfer the slices into the casserole dish in a layer on the bottom. Spread more sauce over the top, followed by a layer of the mozzarella. Create a second layer of eggplant and top with more sauce and cheese. Return the eggplant to the oven for another 15 to 20 minutes or until the cheese is bubbly and starting to brown around the edges.
Serve hot with pasta or on its own and enjoy!