I love this dish! Now I don't want to brag too much, but I have been told this is "restaurant quality" Eggplant Parm, and I actually prefer it to any Eggplant Parm I have ordered in a restaurant. By baking it instead of frying it, it has a much lighter, cleaner taste. This recipe involves a little more cooking time, but is easy and oh so delicious!
Today you will need:
1 medium eggplant (I got 8 slices out of mine)
2 eggs
1 c. parmesan cheese
1 c. Italian seasoned panko bread crumbs
1 8 oz. ball of fresh mozzarella cheese
1 can Hunts Garlic & Herb pasta sauce
(you must get this brand and flavor--no substitutions!)
First start by slicing your eggplant into 1/2 inch rounds. Sprinkle both sides with salt and set onto wire rack on top of a baking sheet. This process helps to draw out the bitter acidic juices in the eggplant.
Let it weep for at least an hour, two if you have more time. See...yuck.
Next mix your breadcrumbs and parm cheese in a shallow bowl/container. Lightly beat your 2 eggs. Start by dipping your eggplant slices into the egg first and then the breadcrumbs. Place back onto wire rack over a baking sheet. Next spray both sides lightly with cooking spray and cook each side for 10 min.
While the eggplant is cooking grate your cheese. You can use the pre-grated stuff, but I prefer the taste of the good fresh stuff.
Spread about 1/2 c. of sauce onto an aluminum covered baking sheet. Once your eggplant slices are out of the oven place them on top of sauce.
Top with remaining sauce and your mozzarella cheese.
Bake for 20 min. After 20 min. set your broiler to low and allow the cheese to brown up a bit.
You can serve this over pasta if you want or just have it by itself. It's so yummy!
Enjoy & happy cooking!
A little verse for you today
Romans 1:16 (The English Good News Translation)
I have complete confidence in the gospel; it is God's power to save all who believe, first the Jews and also the Gentiles.
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