Tuesday, September 14, 2010

Eggplant Parmesan

3 eggplant, peeled and sliced in 1/4"
2 eggs, beaten
3 cups Italian seasoned bread crumbs
1/2 Cup of Parmesan cheese
6 Cups of Spaghetti sauce, divided ( I like homemade)
1 (16 ounce) Package of mozzarella cheese shredded 
1/2 Cup of parmesan cheese (you need a total of 1 cup of the parmesan cheese)

  1. Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min.
  2. Rinse, pat dry with paper towel get good and dry
  3. Dip slices into beaten eggs then dip in a mixture of 3 Cup breadcrumbs and 1/2 C parmesan cheese
  4.  Place on baking sheet coated with Extra Virgin Olive Oil then bake for 7 minutes at 450 degrees, flip and bake an additional 5-7 minutes depending on how crisp you like it.
  5.  In a 9X13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzarella and Parmesan cheeses.  repeat with remaining ingredients, ending with the cheese.  Sprinkle Basil on top.
  6.   Bake in preheated oven now turned down to 350 degrees for 35 minutes or until golden brown.

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