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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients:
1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
flour
1/4 cup olive oil
1 1/2 cups pasta marinara sauce
1/2 lb shredded mozzarella
1/3 cup grated parmesan
kosher salt
freshly ground black pepper
1 clove garlic, peeled and minced
1/2 cup packed, fresh basil leaves
Directions:
1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices.
Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in flour, beaten egg, and dredge with breadcrumbs.
2. Heat oil in a large, heavy skillet. Over medium high heat fry eggplant in 1/4 cup hot oil about 2 minutes per side until golden. Drain on absorbent paper.
3. Taste marinara sauce and add more seasoning if desired..Salt, pepper, oregano, etc..
4. Preheat the oven to 350F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining sauce and Parmesan.
6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving.
Makes 4 servings
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Eggplant Parmesan
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients:
1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
flour
1/4 cup olive oil
1 1/2 cups pasta marinara sauce
1/2 lb shredded mozzarella
1/3 cup grated parmesan
kosher salt
freshly ground black pepper
1 clove garlic, peeled and minced
1/2 cup packed, fresh basil leaves
Directions:
1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices.
Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in flour, beaten egg, and dredge with breadcrumbs.
2. Heat oil in a large, heavy skillet. Over medium high heat fry eggplant in 1/4 cup hot oil about 2 minutes per side until golden. Drain on absorbent paper.
3. Taste marinara sauce and add more seasoning if desired..Salt, pepper, oregano, etc..
4. Preheat the oven to 350F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining sauce and Parmesan.
6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving.
Makes 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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