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Oven Baked Eggplant Parmigiana

5/15/2016

1 Comment

 
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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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1 Comment
Abbe@This is How I Cook link
5/19/2016 09:57:47 pm

This looks so good. There isn't anything more comforting than eggplant parmesan! Hope you are doing well!

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

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