Eggplant Parmesan
Jan
2012
2012
24
Eggplant Parmesan
Eggplant was on sale last week so I picked up a large one to create one of our favorite dishes – Eggplant Parmesan. This is my favorite way to eat eggplant {not that I have a world of experience with the gorgeous skinned veggie…} But this dish is superb – eggplant in a sea of cheese?! Yes please! The kiddos loved it too, and the s.l.o.w. eating 3 year old was one of the first one finished! This made enough for our family of 4 to have for dinner and lunch leftovers the next day.
- 1 large eggplant, peeled and sliced
- 2 eggs, beaten*
- 2 cups Italian seasoned bread crumbs*
- 2 cups spaghetti sauce, divided
- 1 lb shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
* I needed extra for coating and breading the sliced eggplant, but it will depend entirely upon the size of your eggplant, so you may not need extra.
** We don’t like sauce and I probably did a little less than 2 cups. Adjust to your family preferences.
- Preheat oven to 350 F
- Dip sliced eggplant in egg, then in bread crumbs and lay on a baking sheet in a single layer. Bake 5 minutes, flip and bake for an additional 5 minutes.
- Spread spaghetti sauce across the bottom of a 9×13 baking dish. Lay eggplant slices in the sauce and top with the two types of cheese. Add more sauce on top of the cheese layer and continue layering ingredients, ending with cheese.
- Bake at 350F for 35 minutes, or until golden brown.
Eggplant Parmesan recipe is adjusted from here.
Do you like eggplant? Have you found a great recipe for eggplant?! I’d love to try any recommended recipes for it!
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