If this week is any indication, we will be eating LOTS of eggplant this summer! What could be more delicious than this traditional dish?
This week's Meatless Friday meal is:
Eggplant Parmagiana
This week's Meatless Friday meal is:
Eggplant Parmagiana
1 3/4 cups Panko or Italian seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
2 pounds eggplant, cut into 1/4 inch slices
4 large eggs
8 ounces fresh mozzarella cheese, thinly sliced
2 jars of your favorite spaghetti sauce (extra points for homemade!)
Preheat oven to 375 degrees. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.
1/2 cup grated Parmesan cheese
2 pounds eggplant, cut into 1/4 inch slices
4 large eggs
8 ounces fresh mozzarella cheese, thinly sliced
2 jars of your favorite spaghetti sauce (extra points for homemade!)
Preheat oven to 375 degrees. Combine bread crumbs with 1/4 cup Parmesan cheese in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture, coating well. Arrange eggplant in single layer on lightly greased baking sheets. Bake 30 minutes or until golden.
Evenly spread 1 cup sauce in 9x13 inch baking dish. Layer 1/3 of the baked eggplant, then 1-1/2 cups sauce, 1/3 of the mozzarella cheese and 1/3 of the remaining Parmesan cheese; repeat. Top with remaining eggplant and sauce. Cover with aluminum foil and bake 45 minutes. Remove foil and top with remaining cheeses. Bake uncovered an additional 10 minutes or until cheese is melted.
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