Thursday, August 30, 2012
If you don't like eggplant don't even try this recipe. We consider this fair warning :)
Eggplant Parmesan can be served as its own main course or over pasta as an even more filling dish.
She prefers eggplant Parmesan to chicken Parmesan because she feels that the eggplant stays moist while chicken (at least hers!) often dries out.
The number this feeds depends on if you eat this alone or over pasta. We estimate about 2-3 people.
1 large eggplant
1 egg, beaten (add water if needed)
~ 1 cup breadcrumbs
~ 1/8 cup Parmesan cheese, grated
2 (or more) cups tomato sauce (completed as desired)
Additional mozzarella cheese as topping
Salt, pepper, oregano, basil
This recipe is pretty flexible...we just sort of make it and go with the flow --> hence the lack of exact measurements. Depending on the size of the eggplant, number of slices, size of the pan used, the measurements might change.
Preheat the oven to 350 F (175 C).
Peel and slice the eggplant into thin slices (about 1 cm each).
Pour the bread crumbs into a shallow dish. Add Parmesan cheese, salt, pepper, and a generous amount of basil and oregano. Mix.
In another shallow bowl crack the egg and whisk. We often add about 1 Tbs or less of water to make the egg last longer. This way we do not have to use a second egg for only a few pieces of eggplant.
Dip the eggplant into the egg (covering both sides)
Then into the breadcrumb mixture. Place directly on an oven rack.
Once all of the eggplants slices are covered, place the rack into the oven and cook for five minutes. Turn over and cook another five minutes.
While the eggplant is cooking you can prepare your tomato sauce. Many people use canned tomato sauce. We like to use plain tomato sauce and add sugar and herbs to our likening.
In an oven-safe dish pour enough tomato sauce to cover the bottom of the dish. In a single layer, lay the eggplant over the tomato sauce.
Cover with additional tomato sauce and if you want cheese. We save cheese for just the top to save on calories. Continue to layer until the eggplant and tomato sauce are used up.
Top with mozzarella cheese (we were just using up leftovers so our eggplant Parmesan was pretty lacking in cheese).
Bake, uncovered, for 30 minutes or until warmed through and golden brown.
Serve alone or over pasta. You may need extra tomato sauce if you serve over pasta.