Sweet Sunday- Eggplant Parmesan

September 16, 2012 § 3 Comments

I’ve never actually made eggplant before, and have never had it as a main dish. But with our new healthy living lifestyle, I figured I’d give in to the pretty purple blossom.

Found the recipe originally on Martha Stewart’s site- but honestly, who doesn’t know how to cook up some chicken parmesan? And substituting the chicken with eggplant isn’t exactly rocket science. I just had to make sure I knew to how to cook eggplant to get it to the stage of “done.” I can officially now say- I like eggplant. Granted, the seeds slightly creep me out. But none the less, I like it, and so does my husband (double points!).

Eggplant Parmesan

3 tbsp safflower or olive oil

2 eggs

1/2 cup plain breadcrumbs

3/4 cup grated parmesan cheese plus some for topping

1 tsp dried oregano

1 tsp dried basil

pinch of course sea salt

pinch of pepper

2 large eggplants

1 jar spaghetti sauce/chunky tomato sauce

1 cup grated mozzarella cheese

Preheat oven to 375 degrees. Brush safflower/olive oil onto one large baking sheet. In a shallow bowl, beat eggs. In a small bowl, combine breadcrumbs, parmesan cheese, oregano, basil, salt, and pepper. Peel and slice both eggplants into 1/4 inch rounds. Dip eggplant slices into egg, then dip into breadcrumb mixture to coat. Lay slices onto oiled baking sheet. Bake slices until golden brown and slightly crispy, about 25-30 minutes. Turn eggplant slices and continue baking for another 25-30 minutes. Take out eggplant and raise oven heat to 400 degrees.

Spread 1 cup spaghetti sauce into a 9 x 13 glass baking dish. Place half of baked eggplant slices on top of spaghetti sauce in one layer. Spread another cup of sauce onto eggplant slices. Sprinkle 1/2 cup mozzarella cheese on top of sauce layer. Place remaining eggplant slices on top of cheese layer, add remaining sauce and then cheese on top. Sprinkle some parmesan cheese on the very top. Place in oven and bake until cheese is melted and slightly crispy on top, about 20 minutes. Let stand 5 minutes before cutting and serving.


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