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 Eggplant Parmigiana Ingredients: 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. Directions: 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
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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 baking:roasting and wow!! its just as tasty! here is my version for you to make & enjoy!! ~ Diane
Oven Baked Eggplant Parmesan 2 large Eggplants Extra Light Olive Oil 2 Eggs Flour Approx 2-3 Cups Garlic & Herb Bread Crumbs Marinara Sauce Shredded Parmesan Cheese Kosher Salt Garnish with Parsley Cover a cookie sheet with foil and lightly coat with Olive oil (set aside.) Slice eggplant into discs. Lay slices on a cookie sheet or large plate lined with paper-towels salt the eggplant. Let that sit for at least an hour, and the salt will draw out the bitterness in the eggplant and helps keep the oil from saturating the eggplant when cooking. Rinse eggplant slices quickly under running water to remove excess salt. Blot off water from eggplant with paper-towels. 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 egg-wash and then into breadcrumbs and flip to coat. Lay slices on-top of the olive oiled on cookie sheet. Sprinkle tops of eggplant slices with a bit more olive oil. Bake in oven at 425 for 8 mins - then flip slices over and cook 8 more mins. Remove from oven and stack slices in two's inside a 9x13 dish. Spooning some marinara sauce over each stack. Sprinkle cheese over tops - bake an additional 10 mins (to melt cheese) and serve. 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!) Eggplant Light Olive Oil Salt 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 |