Eggplant Parmesan

Sometimes I crave a meal with red sauce and what better summer dish than eggplant Parmesan to meet that craving.

Fresh organic eggplant has substantial texture, and rich flavor that is perfect for eggplant Parmesan.


Sandy, Thanks for the perfect baking dish and I love the color! Cheers!

Ingredients:

~ 2 medium size egg plants, cut off the ends and discard. Slice ¼’  thick rounds

~ 1 egg beaten

~ 1 cup Panko bread crumbs or regular bread crumbs

~ 4 cups Tomato sauce

~ 1 cup/8 ounces shredded mozzarella cheese

~ Non-stick cooking spray

~ Preheat oven to 350 degrees

•         Coat a 9” by 13” baking dish with non-stick cooking spray

•         Dip the eggplant in the beaten egg, then bread crumbs

•         Make sure to dredge the eggplant fully covering both sides of the eggplant

•         Place the eggplant in the baking dish and bake for 15 minutes

•         Remove baking dish and cover the eggplant with the tomato sauce, sprinkle with mozzarella cheese

•         I like to taste the eggplant and tomato sauce, go lightly on the cheese!

•         Bake for 20 minutes

•         Broil for 3 minutes to brown up the cheese

•         Watch closely so the cheese doesn’t burn!

•         The eggplant Parmesan is excellent served by it self or over angel hair pasta

You can find another one of my favorite Eggplant and Zucchini Lasagna recipe's in TheGrain-Free Family Table, Carrie Vitt of Deliciously Organic

Just cook Something! Cheers~ Kary