Monday, September 27, 2010

Baked Eggplant Parmesean

Today ended up being 110 degrees in Santa Barbara!!! It was the wrong day to decide to turn on the oven, but I did anyway, and it was well worth it! This is a quick and healthier version of one of my favorite dishes, eggplant parmesean. It was well received by the family and I will be making this again

Baked Eggplant Parmesean
Recipe from
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain...or make it gluten free with g.f. bread crumbs)
2 tablespoons extra virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

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