Monday, March 17, 2014

Eggplant Parmesan

· 3 eggplant, peeled and thinly sliced (about ¼-inch slices)
· Sea salt
· 2 eggs, beaten
· 4 cups Italian seasoned bread crumbs
· 6 cups spaghetti sauce, divided
· 1 (16 ounce) package shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, divided
· ½ teaspoon dried basil

1. Preheat oven to 450 degrees.
2. To remove bitterness, sprinkle eggplant with sea salt and let sit for about 30 minutes. Rinse and pat dry with paper towels. Dip eggplant in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake for 5 to 7 minutes on each side.
3. In a 9x13-inch baking dish spread half of spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with remaining eggplant, sauce and cheese. Sprinkle basil on top.
4. Reduce oven heat to 350 degrees and bake for 30 minutes or until golden brown.

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