Friday, November 12, 2010

Eggplant Parmesan

I used a recipe from here but modified it quite a bit for our family.  The recipe called for 3 eggplants, I used 1 and it made about half a 9x13 pan so 1 1/2 to 2 is probably plenty.
eggplant peeled
Italian bread crumbs
Spaghetti Sauce (I used the recipe from Brandon and Ali's chicken Parm)
16 oz mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 tsp dried basil

1. First you prepare your eggplant. Peel it and slice it.  Then "sweet" it to take out the bitterness.  You sprinkle it with salt and let sit for 30 minutes.  Then rinse well and dry.
2. Next dip the eggplant in beaten egg and cover with bread crumbs.  Place in single layer on greased cookie sheet and bake for 10 minutes on each side at 350 degrees.
3. In a 9x13 dish spread bottom with spaghetti Sauce.  Place a layer of eggplant in the sauce and sprinkle with cheeses.  Repeat with remaining eggplant ending with cheeses on top. Sprinkle with basil.
4. Bake at 350 for 35 minutes or until golden brown.

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