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Oven Baked Eggplant Parmigiana

5/15/2016

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   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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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email