Thursday, November 10, 2011

Healthy Baked Eggplant Parmesan

Hi friends, I'm sorry I've not been posting much in the last couple of weeks, it's been pretty busy around here! My daughter has been sick for literally the last two weeks, and my husband is going through a vigorous training with the Army that's kept him busy. Needless to say, I haven't had much time to blog. I'm coming to you today however, with an amazing Eggplant Parmesan recipe via Martha Stewart. I'd been getting eggplant in my CSA share weekly for awhile, and eggplant is not something I'd been familiar with so I looked for Eggplant Parm recipes and found Martha's. What I liked best about it was that the eggplant pieces weren't fried, they're just baked. This recipe was simple and delicious, even my meat loving Father had second helpings at dinner the night I made it. He said it reminded him of lasagna, and he didn't even miss the beef! So give this one a try, it's sure to be a hit with the whole family!

Baked-Eggplant Parmesan (Via Martha Stewart)

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Everyday Food, December 2003
  • Prep Time 20 minutes
  • Total Time 1 hour 30 minutes
  • Yield Serves 8

Ingredients

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Directions

  1. Preheat oven to 375 degrees. 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.
  2. 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 degrees.
  3. 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.






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