Baked Eggplant Parm!

Yum, I love eggplant.  Dan and I order this pizza from a place in our town called Zappia’s and it is eggplant, ricotta, crushed tomatoes, basil and mozzarella cheese—it is out of this world!!!!  I know this is not a very healthy eggplant option, but here is one that is a bit more healthy!

You will need:

  • A few 1 lb. eggplants, I usually use one or two depending on if I want to have leftovers or if we have guests
  • 2 eggs
  • 2 cups of bread crumbs
  • dried oregano
  • dried basil
  • garlic powder
  • paprika
  • package of mozzarella, I like buying the sliced fresh mozzarella
  • salt
  • pepper
  • tomato sauce (I love Trader Joe’s), homemade or store bought
  • parmesan cheese

 

  1. Slice the eggplant into 1/4 inch slices, you can leave the skin on or take it off, totally up to you.  Then put a piece of paper towel on a plate and make one layer of the slices, sprinkle the slices with salt and pepper.  Put another layer of paper towel and another layer of eggplant, season with salt and pepper then continue with paper towel.  Once you have all the eggplant layered, put another plate on top.  Let this sit for 45 mins.  This helps to take the acidic taste out of the eggplant, and really does make a big difference!
  2. Take a broiler pan and layer it with foil and a light layer of olive oil.  Mix together the bread crumbs, oregano, basil, paprika, and garlic powder and put on a plate.  Whisk up the eggs, so the yolks and whites are completely combined.  Dip each slice of eggplant in the egg to coat and then in the breadcrumbs.  Don’t mess with it too much or the bread crumbs will come off.  After the slices are coated transfer them to the broiler pan.  If you have an olive oil mister you can mist the tops of the slices.  Broil the slices for about 4 mins on each side.  I set a timer because this goes really fast and they crisp up quickly!
  3. Once all the eggplant slices are crisp and broiled, put your oven on 450 degrees, take a pyrex dish and spread some tomato sauce across the bottom.  I like to make little stacks of eggplant slice then mozzarella slice alternating till it is about 4 slices.  Then I take a spoon and put some more tomato sauce on top then a final slice of mozzarella cheese and a few sprinkles of parm cheese.  If you prefer more a a traditional eggplant parm you can also make complete layers and stack it more like a lasagna, totally up to you!
  4. I cook this for about 20 minutes, until the cheese looks melted, then it is ready to enjoy!

This recipe definitely sounds harder than it is…once you get in the groove you can move pretty quickly.  Disclaimer:  This recipe is very messy and requires a lot of dishes…you’ve been warned!

Thanks for reading and have a fun day 🙂

Here is my picture of the day…

My Nurse
This guy would love some eggplant parm…this picture has nothing to do with the recipe but it cracked me up, as I have been pretty sick these past couple of days.  Thor climbed up and snuggled right in on the couch yesterday and I snapped this picture to send to my family and husband haha. 

 

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