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Eggplant Parmesan


1 eggplant, cut into about 1 inch thick slices

2 eggs, beaten

1 tbsp water

2 cups breadcrumbs (you may need more/less depending on how many eggplant slices you end up with)

1/2 cup grated parmesan cheese

2 cups shredded mozzerella cheese

Tomato sauce (I used about 2 cups of my homemade gravy- you know my stance on "jarred sauce" but, if you must...)

Olive oil

Nonstick cooking spray (I use grapeseed oil)

Salt/pepper to taste


Preheat oven 375.  Coat two cookie sheets with nonstick cooking spray.  (I needed two because I had about 22 slices of eggplant).  Create a breading station: one shallow dish with the beaten eggs and tablespoon of water, and the other with the mixture of the breadcrumbs, grated parmesan cheese, salt & pepper.  Dip eggplant into the egg first then coat with breadcrumb mixture.  Place on cookie sheets, drizzle each one with a little olive oil and bake for about 25-30 min or until crispy.  Eggplant doesn't have to be completely soft because it will continue to cook in the oven.

Coat a large baking dish with nonstick cooking spray.  Once eggplant is done, place first layer in dish, top with a few large spoonfulls of sauce (enough to coat the layer) and about a cup or so of the mozzerella cheese (again, enough to coat). Repeat.  You should have enough for two layers.

Bake for about 20 minutes until sauce is piping hot and cheese is melted. 1240263_10200504102980347_144178667_n (2)