eggplant parmesan (recipe)

[Guest guest]

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).

 

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.