 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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