Last night I made Baked Eggplant Parmesan. I'd only cooked with eggplant once before, and that was in a ratatouille, so I really didn't have a good idea of the individual flavors of the eggplant. Of course, between the parmesan, sauce, mozzarella, and herbs I might still be a bit in the dark as far as the eggplant goes, but I do know that I like this dish. And the surprising thing is Josh liked it as well. I served it over some penne, preventing Josh from giving me glaring looks between eyeing a plate covered in discs of vegetable and tomato sauce. He likes the veggies, but it can still take some creativity to make them appealing to him. Josh said he is "all thumbs up" for this recipe.
Recipe from Everyday Food; Serves 8
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tbsp. for topping
1 tsp. dried oregano
1/2 tsp. dried basil
Coarse Salt and ground pepper
2 large eggplants (appx. 2.5 lbs. total), peeled and sliced into 1/2" rounds
6 cups (48 oz.) store-bought or homemade chunky tomato sauce
1 1/2 cups shredded mozzarella
- Preheat oven to 375°. 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°.
- 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.