I love this meal! I still can't believe that it took so many years for me to finally try eggplant Parmesan. It's been a year now and I just can't get enough of it! This recipe usually makes enough for two meals in my house so I bake it in two separate pans. The 2nd pan is frozen and always tastes great when cooked later.
Ingredients:
1 eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided*
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil**
Ingredients:
1 eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided*
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil**
Arrange the eggplant slices on baking sheets and sprinkle all over with kosher salt. Set aside for 1 hour to let bitter juices weep from eggplant. Rinse under cold water and blot dry.
**Update: I don't always do this step and I haven't noticed a difference.
Heat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs (covering both sides). Place in a single layer on baking sheet.
Bake for 5 minutes on each side.
Place a layer of eggplant slices in the sauce.
Sprinkle top with cheeses.
Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top. Bake for 35 minutes.
*I love this with spaghetti pasta! If you like lots of sauce you may want to increase the amount of spaghetti sauce used with this recipe.
**I prefer fresh basil when I have it. If you choose to use fresh basil I would recommend mixing it in with the sauce instead of sprinkling it on top.
**I prefer fresh basil when I have it. If you choose to use fresh basil I would recommend mixing it in with the sauce instead of sprinkling it on top.
Update: I now cover the bottom of the pan with 1 can of diced tomatoes (do not drain juice). It provides more sauce for the pasta. |
Freezes GREAT!!! |
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