"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from The Speck Family 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:  
Brittany Barker

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil
2 medium eggplants, peeled and cut into -inch slices
2 large eggs, beaten
1 cups whole wheat Panko breadcrumbs
1 tsp. salt, 1 teaspoon pepper
2 (15 oz) cans tomato sauce
3 T. chopped fresh basil
1 lb fresh mozzarella cheese, cut into -inch slices
cup shredded Parmesan chees

Directions:
Directions:
Preheat oven to 375 degrees; heat oil in large skillet over medium-high heat. Dip eggplant into egg; dredge in breadcrumbs. Cook eggplant, in batches, 2 minutes on each side or until browned; sprinkle with salt and pepper while hot.

Spread a third of the tomato sauce in the bottom of a 9- x 13-inch baking dish; sprinkle 1 tablespoon basil over sauce. Layer half of eggplant slices over sauce mixture in dish; top with another third of the tomato sauce and 1 tablespoon basil. Top with half of the mozzarella cheese slices and cup Parmesan cheese; repeat the process with remaining eggplant, tomato sauce, basil, and cheeses. Bake 20 to 25 minutes or until browned and bubbly.

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
Prep: 10 min. Bake: 20 min.

 

 

 

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