recipe… thursday? eggplant parmesan

I’m on Christmas break, and it is official… I’ve lost all track of time. I think that every day is Saturday. So this definitely isn’t a “recipe Monday.” (But I’ll admit I had to look at the calendar to see that it is Thursday.)

Anyway – here is a recipe that Mom made the other night and that I have made before too. I don’t give exact amounts, because the good thing is that you can make a large or a small casserole dish of this, depending on how many you are feeding.

Eggplant Parmesan

1 eggplant
1 box breadcrumbs (you can get Italian breadcrumbs or plain and add the seasoning yourself)
2 or 3 eggs
olive oil
1 jar red pasta sauce (pick the flavor that suits you!)
parmesan cheese
mozzarella cheese
penne pasta (optional)

1. Preheat the oven to 375.
2. Cut the eggplant into thin slices (about 1/4 inch). Slice enough of the eggplant to cover the bottom of your casserole dish twice.
3. Beat the eggs together in a bowl and dip the eggplant slices in the egg. Let the excess drip off. Then dip the slices in breadcrumbs.
4. Heat about 4 T olive oil in a skillet- just enough to coat the bottom. Drop eggplant slices in oil to make brown/crispy on both sides. Add more oil as necessary.
5. Coat the bottom of your casserole dish lightly with non-stick cooking spray. Spread a layer of pasta sauce in the bottom of the dish, a layer of eggplant, then sprinkle with a layer of mozzarella and parmesan. (This would be great with sliced fresh mozzarella!) Make a second layer of eggplant slices, topped with a layer of sauce and then mozzarella and parmesan.
6. Cover with foil and bake about 15-20 minutes (depending on size of dish). Remove foil, add another layer of cheese, and bake uncovered for another 10 minutes.
7. Optional- serve over penne pasta.

Yum! It is a vegetarian dish that even my dad will go for! I don’t think anyone would feel like they’ve been cheated out of a solid meal with this.

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