Thursday, August 25, 2011

Eggplant parmesan

My version is prepared lasagne-style, layered in a large glass dish.

2-3 large eggplants
6 plum tomatoes
1 pound mozzarella
1 cup grated parmesan
2-3 cups marinara sauce

for coating eggplant slices:
3 eggs
2 tbsp milk
3 cups bread crumbs
0.5 cup grated parmesan
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
olive oil spray

Slice the eggplants into 0.5 inch-thick slices. Salt lightly and allow to sit for 30 minutes. Rinse and pat dry. Slice tomatoes into thin slices (1/8 inch). Grate mozzarella.

Spray two large cookie sheets with olive oil. Preheat the oven to 425F. Whisk the eggs with the milk and a pinch of salt. Mix the breadcrumbs with the spices and the parmesan in a large bowl with a lid.

Dip the eggplant slices into the egg mixture, then toss into the breadcrumbs. When 10-15 slices accumulated, cover the bowl and shake until coated. Place layers onto oiled cookie sheet. Spray top with oil as well.

Bake in the preheated oven for 5-7 minutes, then turn and bake the other side as well.

Layer slices into a large casserole dish, starting with marinara sauce, the eggplant, marinara again, then sliced plum tomatoes and cheese. Repeat again, until all the eggplant is used. Top with marinara sauce and cheese. Bake in a 350F preheated oven until cheese is melted and bubbly.

Serve with garlic toast.

1 comment:

  1. Really good! Works well with a fresh tomato salad, too.