This is a small twist on the classic Eggplant Parmesan recipe; baked instead of fried eggplant. The end result is nearly indistinguishable from one made with fried eggplant and is much less greasy and healthier.
This is a bit of a loose set of ingredients because it all depends on how much eggplant you have . . . see below.
Ingredients
- a few eggplants, this really depends on how much you want to make
- a can of breadcrumbs
- 3 or so eggs
- ~1 cup of flour
- fresh basil
- 2 or 3 jars of spaghetti sauce. Or you could make your own and it much tastier
- a couple of bags worth of shredded mozzarella cheese
- a couple of bags worth of shredded Parmesan cheese
- ground, or fresh ground, pepper
Directions
- Preheat your oven to 375F
- Wash and slice your eggplants into discs about 1/2 inch thick. Place them on a towel and lightly salt one side and let them sit for about 20 minutes to dry a bit.
- Get three medium sized mixing bowls. Into one put eggs and lightly beat them. The second, flour. And the third, some bread crumbs
- Lightly oil a cookie sheet with vegetable oil
- Take each eggplant slice and dredge it in the flour to coat both sides, then the egg, and then the breadcrumbs. Place the eggplant slices on the cookie sheet so that they do not overlap each other
- Bake for about 15 minutes a side or until they get golden brown. Flip and cook another 15 minutes
- Oil the inside of a large baking dish, large enough to hold two or three layers of your eggplant, the cheese, and sauce
- For as many eggplant slices that you have make a layer as follows: eggplants, then a generous amount of sauce, fresh basil, some Parmesan, mozzarella and some pepper.
- Continue to make layers until you are out of eggplant
- Put the baking dish into the oven and cook covered for about 20 minutes
- Remove the cover and bake until bubbly and the top starts to brown
- Remove from the oven and let sit for about 15 minutes and serve