Baked Eggplant Parmesan
makes 8 servings
olive oil
3/4 cup Italian bread crumbs
1 teaspoon dried oregano
fine sea salt
freshly ground black pepper
3/4 cup freshly grated parmesan cheese
2 eggs
2 tablespoons water
2 eggplants, peeled and cut into 1/2" slices
2+ cups shredded mozzarella
2 jars pasta sauce (I used Barilla Tomato & Basil sauce, my favorite)
1. Preheat the oven to 375 degrees. Pour about 1 T of olive oil on two baking sheets (1 T each). Use a pastry brush to spread the olive oil over the entire surface of each baking sheet. Set aside.
2. Prepare the breadcrumb mixture. Combine the bread crumbs, oregano, and grated parmesan cheese. Season with salt and pepper to taste. Set aside.
3. In a shallow bowl, whisk together the eggs and water.
4. To prepare the eggplant slices, dip each slice in the egg mixture, and allow any extra liquid to drip off. Then dredge each slice in the bread crumb mixture, throughly coating each side. Then place on the oiled baking sheet.
5. Place both baking sheets in the oven. Bake the eggplant slices for 20 minutes, or until the bottom of each slice is golden brown. Remove from the oven and flip each slice. Then return the baking sheets to the oven, switching the places of each baking sheet. (The baking sheet that was on the bottom should be moved to the top, and vice versa.) Continue baking for another 20 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 400 degrees.
6. Pour 2 C pasta sauce into a 9x13 baking dish. Spread to evenly cover the dish's bottom. Top with half the eggplant slices (about one baking sheet's worth.)
7. Top the eggplant slices with 3/4 C mozzarella cheese. Repeat the process -- add 2 C pasta sauce, then the remaining eggplant slices, then another 3/4 - 1 C mozzarella cheese.
8. Grate fresh parmesan cheese over the top.
9. Bake in the oven for about 15-20 minutes, or until the cheese is melted and the pasta sauce is bubbling.
10. Remove from the oven and let sit for at least 5 minutes.
No comments:
Post a Comment