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Baked-Eggplant Parmesan

August 2, 2010

I didn’t grow up eating eggplant. Honestly, it wasn’t until last year that I ever tried making anything with it! But in an attempt to widen my use of various foods, I tried my hand at making the following version of Baked (as opposed to fried) Eggplant Parmesan. Now it’s a summer favorite. I also like putting eggplant in my Sausages with Ratatouille recipe. And for you local folks, considering Giant has some beautiful locally grown eggplant on sale for $.99 a pound this week, this might just be the recipe to try eggplant in if you’ve never used it!

Baked-Eggplant Parmesan

Serves 8

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups Tomato Sauce (I think this is a bit much and cut the sauce down just a bit)
  • 1 1/2 cups shredded mozzarella
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Enjoy!

(Image: marthastewart.com)

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6 Comments leave one →
  1. August 2, 2010 4:09 pm

    Mmm! I might have to try that. It’ll have to wait a few more weeks though because it’s too hot here to do anything other than grill. 🙂

    • August 2, 2010 8:03 pm

      It’s been cooler here. But yeah, I totally understand not wanting to heat up the oven!

      • August 2, 2010 8:26 pm

        looks yummy. one thought, I have found that if i salt the eggplant slices and let the sit for a while.. blotting off the expressed liquid, that they are less bitter.

  2. August 2, 2010 8:43 pm

    I’ve never had my eggplant taste bitter, but I’ll keep this tip in mind, Karen!

  3. August 3, 2010 10:10 am

    That looks really good. I have had something similar at a friend’s house before, and it was delicious. It might be a way to save on meat with my meat-loving husband. 🙂

    • August 3, 2010 3:50 pm

      I think it would be worth a try, Anna. It’s very filling.

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