Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 eggplant parmesan is one of my all time favorite dishes. i love this version because the eggplant is baked and not fried (eggplant really soaks up the oil, so the dish can be really high in fat and calories). sometimes i add a little wheat germ to the bread crumbs (sesame seeds can be added too)for added nutrition. eggplant parmesan 1 cup plain dry breadcrumbs 1 large egg 1 T. water 1 medium eggplant, peeled and sliced crosswise 1/2 inch thick 1 T. olive oil salt 1 cup favorite tomato sauce (or more) 1 1/2 cup shredded part-skim mozzarella cheese (6 oz.) preheat the oven to 400 degrees. lightly grease a large cookie sheet. place breadcrumbs in a shallow bowl or pie pan. in another shallow bowl, beat together the egg and water. dip the eggplant slices in the egg mixture, then into the breadcrumbs. place the slices in a single layer on prepared cookie sheet. drizzle olive oil over the top. bake for 30 minutes (i usually turn them over after 15 minutes for even browning) or until golden and tender. lightly grease a 9 " x 11 " x 2 " baking dish. arrange a layer of baked eggplant on bottom of pan. spoon half of the tomato sauce over the eggplant and sprinkle with half of the mozzarella. place another layer of eggplant and then the remaining sauce and top that with the remaining mozzarella. cover with foil and bake for 15 minutes, or until hot and bubbly. remove foil and bake 5 more minutes, or until cheese on top is melted. ______________________________\ ____ Never miss an email again! Toolbar alerts you the instant new Mail arrives. http://tools.search./toolbar/features/mail/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 Thanks! Judy - artichoke72x Saturday, January 13, 2007 9:36 AM eggplant parmesan (recipe) eggplant parmesan is one of my all time favorite dishes. i love this version because the eggplant is baked and not fried (eggplant really soaks up the oil, so the dish can be really high in fat and calories). sometimes i add a little wheat germ to the bread crumbs (sesame seeds can be added too)for added nutrition. eggplant parmesan 1 cup plain dry breadcrumbs 1 large egg 1 T. water 1 medium eggplant, peeled and sliced crosswise 1/2 inch thick 1 T. olive oil salt 1 cup favorite tomato sauce (or more) 1 1/2 cup shredded part-skim mozzarella cheese (6 oz.) preheat the oven to 400 degrees. lightly grease a large cookie sheet. place breadcrumbs in a shallow bowl or pie pan. in another shallow bowl, beat together the egg and water. dip the eggplant slices in the egg mixture, then into the breadcrumbs. place the slices in a single layer on prepared cookie sheet. drizzle olive oil over the top. bake for 30 minutes (i usually turn them over after 15 minutes for even browning) or until golden and tender. lightly grease a 9 " x 11 " x 2 " baking dish. arrange a layer of baked eggplant on bottom of pan. spoon half of the tomato sauce over the eggplant and sprinkle with half of the mozzarella. place another layer of eggplant and then the remaining sauce and top that with the remaining mozzarella. cover with foil and bake for 15 minutes, or until hot and bubbly. remove foil and bake 5 more minutes, or until cheese on top is melted. ________ Never miss an email again! Toolbar alerts you the instant new Mail arrives. http://tools.search./toolbar/features/mail/ Quote Link to comment Share on other sites More sharing options...
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