Eggplant Parmesan

If you were to travel to Italy, you would not see too many "parmesan" dishes like you see here in America. That's because in Italy, their version of "parmesan" is a much lighter take using grated cheese rather than mozzarella or other heartier cheeses. The dish isn't so loaded with sauce and almost has more of a "margherita" kind of vibe to it. However, in many American states with Italian communities such as Brooklyn, Staten Island, New Jersey, etc. you see this traditional, American Italian dish. Regardless of its origins it is delicious and an all-time favorite for many Italians. Although this can be eaten at any time of year, this is a great, comforting dish to have in the winter months.




Recipe


Ingredients

3 large eggplant, peeled and thinly sliced
2 large eggs, beaten
4 cups Italian seasoned breadcrumbs
6 cups of marinara sauce (see my recipe), divided
1 (16 oz.) package mozzarella cheese, shredded and divided
1/2 cup grated parmesan cheese, divided
1/2 tsp. dried basil



Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Make a station with egg and breadcrumbs. Dip eggplant into egg and then breadcrumb. Place on a baking sheet.

3. Bake in the preheated oven for 5 minutes. Flip and bake for another 5 minutes.

4. Using a 9x13 inch baking dish, Place a layer of eggplant slices in the sauce, then top with some of the mozzarella and parmesan cheese.

5. Repeat this method with remaining eggplant and sauce, ending with a cheese layer. Sprinkle some dried basil on top and bake for 35 minutes or until golden brown.






Check out this 9x13 non stick, cast iron baking pan from Zakarian by Dash.






 

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