Recipe of the Week: Parmesan Eggplant

This recipe has been going around my Facebook timeline for quite sometime and so, I’ve decided to make it this weekend for D and I. I’ll be making some baked, spinach and feta stuffed chicken with it, garlic bread and these delicious Parmesan Eggplants. My colleague and friend mentioned that she makes these once a month for her family and they completely eat them out. It’s quick to make and I guarantee your family and taste buds will thank you for it.
Here’s what you need:

  • 1-2 large eggplants cut into thin slices
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/4 cup olive oil or olive oil cooking spray
  • 1 cup shredded mozzarella
  • 1/3 cup grated Parmesan
  • 1 cup pasta sauce
  • salt and pepper to taste (if you have garlic salt, that’s even better)
  • 2-3 cloves of garlic, peeled and chopped
  • 1 tsp. oregano and basil

Here’s what you do:

  • Rinse eggplant slices in salt water, place in strainer and let stand for 20-30 minutes or  until dry
  • Pre-heat skillet with olive oil and dip eggplant in beaten eggs and then coat with breadcrumbs
  • Cook eggplants until golden brown on both sides and place on paper towel to absorb oil
  • Preheat oven to 350°F. On a baking sheet, spray with olive oil, spread 1 cup pasta sauce, sprinkle with basil and oregano and layer eggplant
  • Sprinkle eggplants with cheese, add more pasta sauce and add another layer of eggplants, repeat until all eggplant slices in baking pan and layered with sauce and cheese
  • Sprinkle remainder of cheese over the top to get a nice golden crust
  • Bake for 30-35 minutes or until cheese is all melted and golden brown
  • Serve with chicken and garlic bread and enjoy!

 

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