2 well ripened early to mid season eggplants (about 2 pounds), peeled just before handling
3 eggs
3 tablespoons water
1 cup fine dry breadcrumbs
1 cup all purpose flour
1/2 half cup freshly grated Parmesan cheese (1 ounce), divided
1/4 cup slivered fresh basil leaves
2&1/2 cups Tomato sauce or Marinara
3/4 cup grated fresh mozzarella cheese (3 ounces)
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
Instructions
Preheat oven to 400 degrees. 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 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 of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup 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°F uncovered, until the sauce bubbles and the top is golden, 15 to 25 minutes.
Serving
Suggestions
Serve with salad and garlic bread
Originally Submitted
7/28/2007
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