Welcome to Diane's Blog - Canning and Cooking at Home
This is the 9x13 casserole version. While I do like my recipe for: 'single serve' oven roasted eggplant parmesean just a bit more then this, this is traditional in the presentation sense but, the eggplant is coated and "fried" in the oven instead of in oil (saves on mess and a few calories.) Many folks like how the cheeses and sauce work together with the eggplant, This
was loved by my entire family, they devoured it! ~Enjoy! Diane
Olive oil, for baking sheets
2 large eggs
2 Tbs water
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 (48 ounces) store-bought chunky tomato sauce or my homemade sauce
2 cups shredded mozzarella or your choice mix of Italian cheeses.
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.
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.
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.
NOTE: Remember to remove the bitter taste from eggplant, to wash, slice and coat your eggplant in salt, let sit to drain out bitter liquid for at least 2 hours. Rinse well, dry off slices and proceed with recipe. I lay my eggplant on 2 baking sheets lined with paper-towel, then I set one sheet on top of the other to 'weigh' down and press out juices.
Recipe Adapted from: M Stewart Living
Photos by: Diane Baker for Canning and Cooking at Home
I had a nice eggplant parm at a local restaurant and was impressed because it wasn't slathered in cheese and sauce - it had just a little on top of each round/disc of eggplant... Loved that! Problem was - the eggplant was fried and I really wanted a lower fat - less oil option so, I tried oven roasting and wow!! its just as tasty! here is my version for you to make & enjoy!! ~ Diane
Oven Roasted Eggplant Parmesan
Extra Light Olive Oil
Approx 2-3 Cups Garlic & Herb Bread Crumbs
Shredded Parmesan Cheese
Garnish with Parsley
Cover a cookie sheet with foil and lightly coat with Olive oil (set aside)
Slice eggplant into discs and lay on a plate on top
of paper-towels (sprinkle tops of eggplant with salt) let eggplant sit
for at least an hour and the salt will draw out the bitterness
in the eggplant and helps keep the oil for saturating the eggplant
Blot off excess water from eggplant with paper-towels when ready to cook.
Beat eggs in a shallow bowl (for dipping) place flour and breadcrumbs in shallow dishes (for dredging/coating)
Dip each eggplant slice into flour, flip to coat - then place into egg-wash and flip to coat - then into breadcrumbs and flip to coat. Lay on-top of olive oil on cookie sheet (sprinkle tops of eggplant slices/discs with a bit more olive oil Bake in oven at 425 for 8 mins - then flip discs over and cook 8 more mins. Remove from oven and spoon some warmed marinara sauce over each dish and sprinkle cheese over tops - bake an additional 2 mins (to melt cheese) and serve warm to room-temp
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
One of my favorite dishes hands down is eggplant parmesean but, I don't want it SO full of cheese that I can't see or taste the eggplant! I like lightly coated eggplant with a touch of marinara. While I was in search of a new eggplant recipe - I saw this and had to try it - I love it! I squeezed a touch of fresh lemon juice over it and a hint of cheese spinkled on top right before serving - yum! Enjoy ~ Diane
Oven Roasted Eggplant plus *Baba Ganoush (roasted eggplant dip recipe too!)
Light Olive Oil
Thyme (fresh or dried)
*optional lemon vinaigrette dressing
Preheat oven to 400.
Line Cookie Sheet with Parchment paper. Set aside
Slice eggplant in half lengthwise, cut a cross-hatch pattern
into eggplant (do not pierce skin) slightly spread open cross-hatch and
sprinkle lightly with salt (this will draw out bitterness and water that soaks up too much oil.) Lay face side up on a rimmed plate for an hour at room temperature. You will see water beading out of eggplant, after an hour - you can gently squeeze the eggplant over a bowl or your sink to release remaining water in eggplant. Pat dry the eggplant. Brush tops of eggplant lightly with olive oil and sprinkle with thyme lightly then lay face down on cookie sheet that has parchment paper on it. *If you use fresh thyme, set the spring of thyme onto cookie sheet and lay eggplant over the thyme springs. Roast in oven for at least an hour. The skins will collapse upon themselves and be a more chocolatey color. Remove from oven and let set for at least 20 mins to cool. Gently upright onto serving plate and if preferred, sprinkle with a bit of lemon or lemon vinaigrette.
Recipes Adapted from: Food .com
Or you can turn it into a Great Dipping Sauce:
*Baba Ganoush (roasted eggplant dip)
**After Roasting as Noted Above**
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add 1/4 cup tahini, 3 garlic cloves:minced, 1/4 cup lemon juice and a pinch of ground cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature with crackers or toast points if preferred
Recipe Adapted from: Joanne Wier
Photos by: Diane Baker for Canning and Cooking at Home
~ To print or save any recipe - click on the Recipe Title/Heading, let load and then hit the button below ~
Diane Baker: Owner & Creator of Canning and Cooking at Home