Eggplant Parmesan

After a much-needed trip to the grocery store for produce, fruit and meats, I saw that eggplant was on sale.  The first thing that came to mind was Eggplant Parmesan and since I had never made it before, I thought this was the perfect opportunity to try it!  Once I added a can of tomato puree and Italian-seasoned bread crumbs to our cart, we were good to go!

Eggplant Parmesan

  • 1 large eggplant
  • Salt
  • 1 1/2 c. Italian Seasoned Breadcrumbs
  • 2 eggs
  • 4 tbs. heavy cream
  • Tomato sauce of your choice (I used homemade)
  • Parmesan Cheese
  • Mozzarella cheese, fresh or shredded

  • Preheat oven to 400 degrees.
  • Slice eggplant into 1/2 inch thick rounds.
  • Salt both sides of each round of eggplant and let sit in a colander for 15-20 minutes to draw out the bitterness and excess moisture.
  • Place breadcrumbs in a shallow bowl.
  • In a second shallow bowl, add eggs and cream and mix well.
  • Pat off moisture from eggplant with paper towels until dried well.
  • Dip in egg mixture then breadcrumb mixture and place on baking sheet
  • Repeat with remaining eggplant slices.
  • Bake for 15 minutes.
  • Meanwhile, prepare the sauce of your choice.  
  • Place a layer of sauce in the bottom of a 9x13 glass baking dish.
  • Once eggplant have cooked 15 minutes, remove from baking sheet and place on top of sauce layer.
  • Top each piece with a spoonful of sauce, dust with Parmesan cheese and mozzarella on each piece.
  • Bake for another 15 minutes until cheese is melted and beginning to brown.

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