Eggplant Parmesan

 

This was my first time making eggplant parmesan. I thought it was even better the next day. The nice thing about this recipe is that I think you can easily adjust the amount of eggplant used. This time I used 2 large eggplants but I could even use 1 large eggplant next time. When slicing the eggplant, make sure to cut it thin and I salted it for 1 hour to drain the water. I made part of ahead of time in the afternoon (salting eggplants, breading, and baked it for 375 for 14 min) and then baked the casserole closer to dinner.

 

Here is what I did:

·         Sliced eggplants (make sure to not slice it too thick)

·         Salted eggplant for 1 hour, rinsed and let it dry on paper towels for 5-10 min

·         Dipped eggplant in egg and then bread crumbs

·         Baked 375, 7 min and flip and baked 7 more min (did up to this step in the early afternoon)

·         Assembled casserole: tomato sauce on bottom, eggplant, mozzarella and then Parmesan. Keep repeating these steps. For last layer, place egg plant and then completely cover with sauce so the eggplant isn’t dry. Then topped with mozzarella

·         Baked 350 for 35 min

 

Eggplant Parmesan Recipe (~from allrecipes)

 

INGREDIENTS

·         3 large eggplant, peeled and thinly sliced (used 2 eggplants)

·         2 large eggs, beaten

·         4 cups Italian seasoned bread crumbs (used Progresso bread crumbs which includes a little parmesan cheese)

·         6 cups spaghetti sauce, divided

·         1 (16 ounce) package mozzarella cheese, shredded and divided

·         ½ cup grated Parmesan cheese, divided

·         ½ teaspoon dried basil

 

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

3.      Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

4.      Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses.

5.      Bake in the preheated oven until golden brown, about 35 minutes. (topped with fresh basil)