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"Those who forget the pasta are condemned to reheat it."--Unknown

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Dinner Table, 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:  
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
2 cups flour
6 cups marinara sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions:
Directions:
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Dip eggplant slices in flour, then the egg, and, lastly, the bread crumbs. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary. Preheat oven to 350 degrees. In a 9x13 inch baking dish spread marinara sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.
Personal Notes:
Personal Notes:
I use this recipe as a guide. Since Paul isn't a fan of eggplant, I cut the recipe considerably, using two smallish eggplants. Makes just enough for a couple of lunches for me.

 

 

 

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