My college roommate loved making chicken parmesan. It was simple, easy and tasted so good. I mean, can you really go wrong with mozzarella cheese melted on top of chicken and tomato sauce? I think not.
But in the past few days, as I was looking for new dishes, I came across my mom’s recipe for eggplant parmesan. When I was little, she made this on nights that my sister and I would not be home because we did not like eggplant and there would be loud protests. But having recently had eggplant at a restaurant in Miami, I decided it was time to act like a grownup and resolved to make an eggplant themed dish myself. I settled on eggplant parmesan.
The amount of eggplant you need really revolves around how many people you are serving. Just one eggplant could likely serve a family of four. I have several pieces left over after making it for myself Tuesday night, and that was just for me.
· 1 eggplant, peeled and thinly sliced
· 2 eggs, beaten
· 4 cups Italian seasoned bread crumbs (I definitely didn’t need this much, try maybe 2 cups)
· 6 cups spaghetti sauce, divided
· 1 (16 ounce) package mozzarella cheese, shredded and divided
· 1/2 cup grated Parmesan cheese, divided
· 1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Coat baking sheet with cooking spray.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
I actually missed the final direction of baking it for 35 minutes. I figured that the eggplant was tender from the 10 minutes already spent in the 350 degree heat, so I just needed to put it in long enough to melt the cheese. I’m not really sure what the taste difference would be because it still tasted good to me. I served it with some spinach leaves because even though I was already eating a vegetable. I still felt like I needed to have salad. Must have been the appearance of all that cheese and sauce.
And the best part about this dish? It didn’t involve a call home to Mom.