Baked Eggplant Pamresan
Gonna make it this week. Yum-O!
Baked-Eggplant Parmesan
Prep: 20 minutes
Total: 1 hour 30 minutes
Choose firm, smooth eggplants. Bake rather than fry eggplant for less mess and less fat.
Serves 8
Ingredients:
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Directions
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Shopping List:
-Olive oil, for baking sheets
-2 large eggs
-3/4 cup plain dry breadcrumbs
-3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
-1 teaspoon dried oregano
-1/2 teaspoon dried basil
-Coarse salt and ground pepper
-2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
-6 cups (48 ounces) store-bought chunky tomato sauce (or homemade)
-1 1/2 cups shredded mozzarella
Enjoy!
Baked-Eggplant Parmesan
Prep: 20 minutes
Total: 1 hour 30 minutes
Choose firm, smooth eggplants. Bake rather than fry eggplant for less mess and less fat.
Serves 8
Ingredients:
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Directions
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Shopping List:
-Olive oil, for baking sheets
-2 large eggs
-3/4 cup plain dry breadcrumbs
-3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
-1 teaspoon dried oregano
-1/2 teaspoon dried basil
-Coarse salt and ground pepper
-2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
-6 cups (48 ounces) store-bought chunky tomato sauce (or homemade)
-1 1/2 cups shredded mozzarella
Enjoy!
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