No Slivers Here

August 26, 2008

Eggplant Parmesan

Filed under: Main Dish, Vegetables — Tags: — bettylou79 @ 11:46 am

This is yet another recipe that uses some of my findings at the Farmers Market on Saturday. My monster eggplant weighed about 4 pounds, I believe. I’ve made this recipe a few time and we have loved it every time. I strongly urge you to try this, even if you don’t like eggplant. Mom, that’s you!! Nate says this is the most successful meal of food that I wouldn’t have been able to get him to try! My husband was a very picky growing up! From what I understand, he has gotten much better! I’m slowly introducing him to new and exciting food. This recipe is a bit time consuming so start early. I had a bit of trouble this time with the eggplant browning up too quickly in the oven the first time. They tasted just fine though. This definitely makes a lot so you’ll leftovers or serve it to company. This recipe is very filling and honestly, you won’t miss the meat, though you could add some cooked ground turkey or sausage.

Enjoy!

Eggplant Parmesan

source: Martha Stewart

Ingredients

Serves 8

  • 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 or homemade chunky tomato sauce
  • 1 1/2 cups shredded mozzarella

Directions

  1. 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.
  2. 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.
  3. 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.
Advertisements

4 Comments »

  1. I love eggplant parm…it’s too bad I wouldn’t be able to get my hubby to touch it with a 10 foot pole. : ) Looks great though! : )

    Comment by Laura — August 26, 2008 @ 10:58 pm

  2. This looks wonderful! Maybe I’ll try reintroducing eggplant to my husband… lol

    Comment by joelen — August 27, 2008 @ 1:42 am

  3. […] bettylou79 wrote a fantastic post today on “Eggplant Parmesan”Here’s ONLY a quick extractThis is yet another recipe that uses some of my findings at the Farmers Market on Saturday. My monster eggplant weighed about 4 pounds, I believe. I’ve made this recipe a few time and we have loved it every time. … […]

    Pingback by Best recipes from around the web » Eggplant Parmesan — August 27, 2008 @ 11:24 am

  4. […] Eggplant Parmesan […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:24 pm


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: