I love eggplant. Eggplant was on sale at the grocery store this week, so of course, I made my eggplant burgers -YUM! My kids gobble those up without complaint. I also bought 2 extra because the price was right and I wanted to try making some Eggplant Parmesan. It has been a long time since I’ve tried making eggplant parmesan. I don’t know why it’s been so long, since I love this dish. Probably because my mom makes a great Eggplant Parmesan, so if I want it, I just have her make it when we visit them!
So I ventured to try and make one, since it had been awhile since I attempted to do so. I wanted to bake it, since I don’t like frying items for dinner – now desert or a treat, bring on the deep fry! Plus I knew it could be baked and get the same results with less oil/fat.
It turned out DELICIOUS. My husband and kids (well, except our currently extremely picky 5-year-old – do all kids HAVE to go through this phase? It is rather irritating) ate it up pretty well. There was plenty to go around and some for leftovers as well. It was yummy and filling. My kids thought it was pizza at first, then lasagna, and then just decided it was good. Love getting them to love vegetarian meals – that are healthy too!
Ingredients:
- 2 eggplants (I had larger ones)
- salt
- 2 eggs, whipped
- Panko bread crumbs (I didn’t measure – probably 1.5 – 2 cups. Also if using plain crumbs, you will want to flavor them)
- Cooking spray
- 1 Jar of your favorite pasta sauce (homemade or store bought)
- 2 cups of Shredded Mozzarella Cheese (or an Italian Blend)
- Parmesan Cheese (I didn’t measure, just sprinkled liberally!)
Directions:
Heat oven to 425
Peel your Eggplants (this is optional, but I prefer it peeled). Cut your Eggplants into 1/2 inch wide slices. If you have the time, sprinkle your eggplant slices with salt, place in a colander or on paper towels, and let sit for 30-60 minutes. This allows some of the excess moisture to escape from the eggplant. Rinse the salt and moisture off the eggplant and dry on paper towels. Line a baking sheet with some foil or parchment paper. Dip each of the eggplant slices in egg and then immediately cover in Panko bread crumbs. I used flavored Panko Crumbs – if you have plain crumbs, I suggest flavoring the crumbs with some Italian Seasoning, or Garlic, or some other spices that you’d like. Place the slices on the baking sheet. Like this:
Bake the slices for 10 minutes, and then flip them over and bake another 10 minutes until they start to turn golden brown. Remove from oven.
In a 13×9 pan, pour a little of your pasta sauce on the bottom (use a smaller pan if you are using smaller eggplants). Layer half of your eggplant along the bottom of the pan. Top each slice with some pasta sauce, and half of your cheese. I then just sprinkled the Parmesan Cheese on top. Top that layer with the rest of your eggplant. Pour the rest of your pasta sauce and cheese on top. Sprinkle as much Parmesan as you’d like. Bake in the oven for about 20 minutes or until bubbly and just turning brown.
Eat and enjoy this delicious meal! Yum!!!
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