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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Eggplant Parmesan Recipe

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This recipe for Baked Eggplant Parmesan is from Recipes for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large classic eggplant, peeled and sliced widthwise into 1/2 inch-thick pieces
1/2 cup all-purpose flour
2 cups seasoned breadcrumbs
3 eggs, whisked
3 tablespoons ricotta cheese
Garlic powder, to taste
Tomato sauce
Directions:
Directions:
Preheat oven to 375º (with baking sheet inside oven)

In a row, line up a bowl each of flour, eggs, and breadcrumbs.
Add garlic power to breadcrumbs, to taste.
Lightly dredge eggplant slices in flour, egg, and breadcrumbs, respectively, and carefully place on preheated and greased baking sheet.
Bake for 15 minutes, flip, and bake another 10 minutes.

Remove eggplant from oven and raise temperature to 425º

In an 8x10 inch ovenproof dish, layer tomato sauce, eggplant, tomato sauce mixed with ricotta cheese, and mozzarella cheese in alternating layers.
Top with mozzarella cheese, cover, and bake for about 15 minutes or until cheese turns golden in spots.

 

 

 

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