Eggplant Parmesan

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Eggplant Parmesan

Recipe Information
Description: Traditional baked eggplant main dish Source: Tracie. M Serves/Makes: 4 or more Ingredients 2 well ripened early to mid season eggplants (about 2 lbs (.9 kg).), peeled just before handling 3 eggs 3 tbsp (45 ml) water 1 cup (225 ml) fine dry breadcrumbs 1 cup (225 ml) all purpose flour 1/2 cup (125 ml) or 1 oz (28 grm). freshly grated Parmesan cheese, divided 1/4 cup (60 ml) slivered fresh basil leaves 2-1/2 cups (600 ml) tomato sauce or marinara 3/4 cup (175 ml) or 3 oz (84 grm). grated fresh mozzarella cheese 1/2 tsp (2 ml) salt, or to taste Freshly ground pepper to taste Preparation Preheat oven to 400 degrees (200 C.). Coat 2 baking sheets with cooking spray. Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk eggs with water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup (60 ml) Parmesan, salt and pepper in a shallow dish. Use another shallow dish for the flour. Dip the eggplant in flour to coat, with a fork, dip into egg and then coat with the breadcrumb mixture. (Discard any leftover egg, flour and breadcrumbs.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake the eggplant slices for 15 minutes, turn them over and bake until crisp and golden, about 15 minutes more. To assemble casserole: Stir basil into tomato sauce. Spread about 1/2 cup (125 ml) of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup (225 ml) of the remaining sauce over the eggplant and sprinkle with half the mozzarella. Layer on the remaining eggplant and top with the remaining sauce, mozzarella and Parmesan. Bake the casserole, at 400 degrees (200 C.) uncovered, until the sauce bubbles and the top is golden, 15 to 25 minutes. Comments A simple and traditonal Italian favorite, with a few short cuts to save time in the kitchen. Traditionally, making this dish was a family affair, everyone having a job in it's process. A fun dish to make with children or a few good friends.

Recipe Information

Description:: Traditional baked eggplant main dish

Source:: Tracie. M

Serves/Makes: 4 or more

Ingredients

2 well ripened early to mid season eggplants (about 2 lbs (.9 kg).), peeled just before handling
3 eggs
3 tbsp (45 ml) water
1 cup (225 ml) fine dry breadcrumbs
1 cup (225 ml) all purpose flour
1/2 cup (125 ml) or 1 oz (28 grm). freshly grated Parmesan cheese, divided
1/4 cup (60 ml) slivered fresh basil leaves
2-1/2 cups (600 ml) tomato sauce or marinara
3/4 cup (175 ml) or 3 oz (84 grm). grated fresh mozzarella cheese
1/2 tsp (2 ml) salt, or to taste
Freshly ground pepper to taste

Preparation

Preheat oven to 400 degrees (200 C.).
Coat 2 baking sheets with cooking spray.
Coat an 8-by-11 1/2-inch baking dish with cooking spray.
To prepare eggplant:
Cut eggplants crosswise into 1/4-inch-thick slices.
Whisk eggs with water in a shallow dish until frothy.
Combine breadcrumbs, 1/4 cup (60 ml) Parmesan, salt and pepper in a shallow dish.
Use another shallow dish for the flour.
Dip the eggplant in flour to coat, with a fork, dip into egg and then coat with the breadcrumb mixture. (Discard any leftover egg, flour and breadcrumbs.)
Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake the eggplant slices for 15 minutes, turn them over and bake until crisp and golden, about 15 minutes more.
To assemble casserole:
Stir basil into tomato sauce.
Spread about 1/2 cup (125 ml) of the sauce in the prepared baking dish.
Arrange half the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup (225 ml) of the remaining sauce over the eggplant and sprinkle with half the mozzarella.
Layer on the remaining eggplant and top with the remaining sauce, mozzarella and Parmesan.
Bake the casserole, at 400 degrees (200 C.) uncovered, until the sauce bubbles and the top is golden, 15 to 25 minutes.

Comments

A simple and traditonal Italian favorite, with a few short cuts to save time in the kitchen. Traditionally, making this dish was a family affair, everyone having a job in it's process. A fun dish to make with children or a few good friends.