Sunday, September 2, 2012

Eggplant Parmesan

This is a very simple recipe of baked Eggplant Parmesan but very good.

  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cup panko bread crumbs 
  • 2 tablespoons extra-virgin olive oil
  • 1 jar pasta sauce (I used 1 pint of our canned pasta sauce.)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese

1.  Preheat oven with a baking sheet inside to 375°F.  Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

2.  Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese


3.  Bake until the cheese melts and turns golden in spots, about 15 minutes.

*EDIT*  The above pictures were from the first time I baked this.   I now add one more step, before placing your dish in the oven, take a piece of aluminum foil large enough to cover dish.  Prior to covering fold the foil in half avoiding the foil touching the food, basically making a tent. This will keep the cheese from turning too dark.  Carefully remove the foil and bake another 2 minutes.

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