Last night, I made an easy spaghetti with marinara & fresh basil sauce. We, of course, had leftovers. Last time, we had this, I did chicken parmesan the next day to go with the spaghetti. Tonight, I thought I'd do the eggplant parmesan.
It is easy and it's baked. And as much as it looks like a lot of cheese, it's only sparingly sprinkled. Oh and gotta love the panko crumbs as substitute for bread crumbs. *wait, panko crumbs are breadcrumbs but lighter, healthier ...or so allison & i read. hee.
Recipe (courtesy of Whole Foods Market):
INGREDIENTS:
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
2 tablespoons extra virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*- I didn't use all of this. Half a jar at most.
1 cup shredded mozzarella cheese (i only did 1/2 cup)
1/2 cup shredded parmesan cheese (only did 1/4 cup)
METHOD
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
A blog about my fascination with the history & culture of food. A place to share recipes that have been shared with me. "The discovery of a new dish does more for human happiness than the discovery of a new star." - Jean Anthelme Brillat-Savarin
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