"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Eggplant Parmesan Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eggplant Parmesan, by , is from Sharon's Cookbook, 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!

Contributor:  
Contributor:  
SHARON LAPAGE

Category:
Category:

Ingredients:  
Ingredients:  
3 eggplant, sliced 1/4
salt, as needed
3 eggs, lightly beaten
8 ounces Italian seasoned panko bread crumbs
1 (26 ounce) jar marinara sauce, divided
1 (16 ounce) package fresh mozzarella cheese, sliced thinly
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil, divided
non-stick cooking spray

Directions:
Directions:
Sprinkle both sides of eggplant with salt. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to weight them down. Allow to sweat for 45 to 60 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.
Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with non-stick cooking spray. Dip both sides of eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on baking sheet and lightly spray tops of breaded eggplant with additional cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees F.
Pour 1 cup of marinara into a 13" x 9" inch baking dish and spread out evenly to cover the bottom of the dish. Place a layer of breaded eggplant slices in the sauce. Cover each slice with a spoonful of remaining marinara, a slice or two of mozzarella, sprinkle with Parmesan cheese and top with half of the basil. Repeat with one more layer of eggplant, sauce, mozzarella, and Parmesan (reserve remaining basil for later). Pour any leftover marinara and around edges of eggplant slices.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until it is warmed through and cheese is melted. Remove from oven and top with remaining basil before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

7W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!