Here is my favorite eggplant dish. Eggplant Parmesan. It’s one of the reasons that I love Italian Restaurants. Every Italian restaurant I have ever been in offers a vegetarian version. The best I have ever had is at Dibella’s our neighborhood restaurant. I do make it at home though. Especially when we are up to our ears in eggplant as we are right now. Quick question. I live on the gulf coast of Texas. If you live in another part of the country and are growing eggplant, have you started harvesting yet? Just interested.
I mislaid the recipe I normally used so I had to go looking for a new one. I found this recipe on allrecipes.com. What caught my eye was how the eggplant slices are prepared. A big complaint about Eggplant Parmesan is how much fat is in it. With slices, they are breaded and baked. The only difference is now it’s lower calorie. Also, I use the Fast & Easy Marinara Sauce I prepared last week. Try that out.
This recipe makes 8 to 10 servings
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided(I use 2%)
1/2 cup grated Parmesan cheese, divided(I use fat reduced Parmesan)
1/2 teaspoon dried basil
Preheat oven to 350 degrees F
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread spaghetti 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.
Note: You might want to cover with foil and take off the last 5 minutes of baking. Cheese can burn easily!