Eggplant Parmesan

So, I haven’t made this in years. Because the last time I made it...it was so detestable, that my husband who will eat almost anything, couldn’t even finish it. It was so bitter. Bleh! So, we were talking with our friends April & Marques and they mentioned that their favorite dish to eat as a family is Eggplant Parmesan. So I asked for the recipe and I added a little to it.

I also figured out how to get rid of the bitter taste.

This recipe made enough for a 9x13 and an 8x8 freezer meal too. I do all I can to make less work for myself during the busy school year and a lot of times I’ll just make double of the dinner and make a freezer meal out of the extra. Also, I had two HUGE eggplants to use.



INGREDIENTS:

2 LARGE eggplants
Salt
4 eggs, beaten
3 cups of Panko bread crumbs
1 Italian Dressing seasoning packet
2 jars of red pasta sauce - your favorite
4-5 medium tomatoes, chopped
4 cups of mozzarella
fresh, torn basil, about a cup
copped red onion (optional)

DIRECTIONS:
  1. Cut your eggplant into 1/4 inch slices (I ended up with 22, so if yours was less, you might only be able to make an 9x13). Sprinkle slices with salt and place in a colander to pull out the bitterness.  Let sit in the colander for 60-90 minutes.
  2. Pat dry each slice.  
  3. Heat oven to 350. Place beaten eggs into a bowl.  In a different bowl, place Panko crumbs and Italian Seasoning packet and mix together. Grease a large baking sheet or cover in foil.
  4. With each eggplant slice, dredge it into the beaten eggs, and then in the Panko crumbs, coating both sides. Place onto the baking sheet.  Repeat with remaining slices.  
  5. Bake slices at 350 for 10 minutes.  Flip slices and bake another 10 minutes or until they are soft.  They may take a little extra time to become soft because they are baked instead of pan fried.
  6. Prepare your baking pans with just enough of the pasta sauce to cover the bottom of the pans.
  7. Place a layer of the eggplant slices in the pan(s). Then spoon the chopped tomatoes atop and around the eggplant. Same with the onions. Pour half of the pasta sauce on top of the eggplant and tomatoes. Sprinkle half the cheese on top of the sauce.  Sprinkle some torn basil.  Repeat layers of eggplant, sauce, cheese and basil.  Also, sprinkle on red onion if desired.
  8. The pan you plan to eat tonight, bake at 350 for 20-25 minutes. 
  9. If you had enough to make a freezer meal too, place saran wrap and foil on top of dish.  Write: "Thaw overnight, bake at 350-30 minutes"
  10. When you are finished baking let it sit for about 5 minutes.
  11. Serve with a salad.
***I really think that first step is key to pulling the bitterness out of the eggplant.  Plus you can do it when you have time throughout the day.****

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