Eggplant Parmesian is one of my favorite dishes. Unfortunately, if you go to a restaraunt, the dish is usually laden with grease, due to the way they cook it. The eggplant acts like a sponge, and absorbs the oil which it is fried in during the first step. I always left the restaurant with a stomach ache, and stopped ordering this dish when I went out to eat.
I have discovered a better, healthier way to make this dish.
EGGPLANT PARMESIAN (approximately 6 servings)
- 2 large eggplants
- 3 eggs, beaten
- 1/4 cup flour (I use soy, you can use what you prefer)
- 1 cup bread crumbs (or cracker crumbs…I like to use sourdough Wasa Crispbread)
- 1-1/2 quarts Marinara Sauce
- 2 cups mozzarella, shredded
- 1 cup grated parmesian cheese
Preheat oven to 350 degrees.
- Slice eggplant into 1/2 inch rounds. (Optional: Some people think eggplant is bitter. If this is you, sprinkle each slice with salt, let stand 10 minutes, and wipe off juice that results.)
- Place flour, beaten egg, and bread crumbs in 3 separate shallow bowls.
- Coat eggplant slices in flour, then egg, then bread crumbs.
- Place them on a cookie sheet.
- Bake in oven for 35-40 minutes, or until soft when you insert a fork.
- In 13×9 pan, cover bottom of pan with sauce.
- spread egglant to cover entire pan.
- Cover with sauce.
- Add layer of mozzarella.
- Sprinkle parmesian over mozzarella.
- Repeat , ending with cheese on top.
Cover pan with foil, cook for 35-40 minutes. Remove foil, cook for additional 10 minutes so cheese browns slightly.
Remove from oven, let cool slightly before eating.