Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium eggplant, washed and sliced
salt/pepper
1 egg, whisked
3/4 cup Italian Breadcrumbs
olive oil spray (2 tbsp.)
1 tsp. Italian Seasoning (basil, oregano, rosemary, thyme)
1 cup marinara sauce
1/2 cup parmesan cheese, granted
3/4 cup mozzarella cheese, granted
1 tsp. oregano
fresh parsley (optimal)
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Directions: |
Directions:Cut the eggplant into 1/2 inch slices. Sprinkle the top and bottom of the eggplant with salt and cover the top and bottom with paper towels. Press down to remove excess moisture. Then set in between dry paper towels and let it sit for at least 30 minutes, the longer the better. Preheat oven to 350 degrees fahrenheit. Brush off any excess salt if necessary and add pepper if desired. Coat eggplant with flour, then drop each floured eggplant slice into a bowl with the beaten egg and coat on each side. Transfer to a plate that has the breadcrumbs and coat well on each side. Spray (or brush) the olive oil on the eggplant slices and sprinkle the Italian Seasoning on top. Place the eggplant on a baking pan and bake for about 20 minutes, until it begins to brown slightly and has crisped up. In a baking dish, spread a thin layer of marinara sauce on the bottom. Spread the eggplant around the bottom, sprinkle parmesan cheese on top and add more sauce. Top with mozarella cheese and oregano. Bake it in the oven (covered) for about 8 minutes, then remove the cover and continue to bake for about 10-15 more minutes, until the cheese is hot and melted and begins to brown slightly the top. Top with fresh parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Use as many eggs and as much flour as necessary. Serves well on its own, with a salad, on top of pasta or in a sandwich.
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