An excellent recipe from Sheena over at culinary tuesdays. Certainly a very busy woman by the sounds of it 🙂 Thanks Sheena!
Make my own eggplant parmesan at home and without feeling guilty. For this recipe I used panko for a crispier texture but normal breadcrumbs make an excellent alternative. You can also add a little extra virgin olive oil to make the texture a little crispier. This parmesan is perfect with pasta but if you dont feel like pasta you can rice, roast potatoes or even just a side of salad.
- I medium Eggplant, sliced into 8 thin slices
- 1 egg, beaten
- 1 cup Panko break crumbs
- 1 Tbsp Italian seasoning
- 1 Tbsp Grill seasoning
- Olive Oil Cooking Spray
- 2.5 cups of pasta sauce; I used Organic Glen Muir chunky tomato
- 2 oz of shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)
- 1 Tbsp chopped parsley
- Preheat Oven to 400 degrees
- Prepare a cooling/baking rack over a baking tray; to bake the eggplant
- Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning
- Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides
- Place onto the cooling/baking rack; repeat with all 8 slices
- Spray the top of the eggplant with a little of the EVOO spray
- Bake the eggplant for 5 minutes on each side then remove from oven.
- Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.
- Add 1 cup of glen muir sauce on bottom of the pan,
- Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.
- Stack the next 4 eggplants on top of the bottom layer of eggplants.
- Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)
- Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.
- Garnish with 1 Tbsp of parsley & Serve.