Eggplant Parmesan Serves: 6-8
I am no fan of eggplant, but when I saw this recipe and knowing my husband loves this stuff and seeing just how easy it was… I had to give it a shot. There is no frying of the eggplant (another thing that drew me in). You use your favorite spaghetti sauce which I like. I added Panko bread crumbs to the Italian bread crumbs for that extra absorption power for the sauce.
I can honestly say that I will make this again…which makes my husband very happy.
1 medium eggplant, peeled and sliced thin (1/4”) You will need 12-16 slices
2 eggs, beaten
3 cups Italian Bread Crumbs
3 cups Panko Bread Crumbs
18-24 oz. of spaghetti sauce
½ cup parmesan cheese, grated
12 oz. shredded Mozzarella cheese
½ tsp. dried basil
2 hours before baking, do the following:
We need to get rid of the extra moisture in the eggplant and to do this all we need are dinner plates and white paper towels.
Place your peeled and thinly sliced eggplant on paper towel lined plates (usually 4 to a plate work). Stack plates one on top of the other and finish off with a heavy pan on top of all the plates. Leave alone for 2 hours.
At the end of 2 hours; the majority of the moisture will be gone from the eggplant and we can begin baking.
- Preheat oven to 350°.
- Dip eggplant into egg and then into the bread crumb mixture. Make sure eggplant is completely covered with bread crumbs mixture. Place breaded eggplants onto a baking sheet and bake for 7 minutes per side. Remove from oven and set aside.
- Spread enough spaghetti sauce in bottom of a 9×13 baking pan so that you cannot see the bottom.
- Place eggplant on sauce in single layer: about 6-8. Sprinkle with mozzarella and parmesan cheese. Top with another eggplant slice, sauce and cheeses (You can also put a spoonful of sauce on top before you sprinkle the basil). Sprinkle dried basil over top of eggplant slices.
- Place in 350° oven for 35 minutes or until cheese is melted and sauce is hot.
- Serve over pasta if desired.