Over the weekend, I visited my parents, who have a huge garden, and brought home a ton of veggies — eggplant, kohlrabi, green beans, onions, cabbage, and cucumbers. All of that, combined with tomatoes and zucchini from my small raised garden, has led to a lot of healthy, delicious meals this week, including eggplant parmesan. I like to use only a little marinara when I make eggplant or chicken parmesan and, instead, use slices of fresh tomato. I also brown the breaded eggplant slices for a minute or so in a nonstick pan before placing them in a dish to bake in the oven.
Eggplant Parmesan
2014-08-07 16:16:30
Ingredients
- 1 eggplant, cut into 1/2-inch-thick rounds
- 2 medium tomatoes, thinly sliced
- 1/4 cup of chopped fresh basil
- 1 cup of mozzarella cheese, shredded
- 1/2 teaspoon each of garlic powder, onion powder, dried oregano, dried basil, dried parsley, and kosher salt
- Ground black pepper
- 1 cup of plain breadcrumbs
- 1/4 cup of freshly grated parmesan cheese
- 1/2 cup of all-purpose flour
- 2 large eggs, beaten
- 2 1/2 cups of marinara sauce
- Olive oil
Instructions
- Preheat oven to 375 degrees.
- Spray a 9x11-inch baking dish with cooking spray, and add the marinara sauce to the bottom of the dish. Set aside.
- In a flat bowl, combine the breadcrumbs, parmesan cheese, garlic powder, onion powder, dried basil, oregano, parsley, salt, and pepper. In another bowl, add the beaten eggs. In a third bowl, add the flour.
- Dip each piece of eggplant in the flour, then the egg, and then the breadcrumb mixture.
- Heat 3 tablespoons of olive oil in a large nonstick pan over medium-high heat.
- Working several pieces at a time, fry the eggplant until golden brown, about 2 minutes per side, and then transfer to a plate lined with paper towels to absorb any access oil.
- When all of the eggplant in browned, place the slices in the baking dish with the marinara sauce, overlapping slightly if need be.
- Top each piece of eggplant with a slice or two of tomato, the chopped fresh basil, and the shredded mozzarella cheese.
- Bake covered for 30 minutes, uncovering for the last 5 minutes.
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