Wednesday, October 27, 2010

no-fry eggplant parmesan



Using small eggplants means you don't have to salt them first if you don't have the time / inclination. I skipped the salting and had no problems with bitterness at all.


No-Fry Eggplant Parmesan

4 - 5 SMALL eggplants ( I like the Japanese kind), peeled and sliced length-wise
1 egg, lightly beaten
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 Tbsp dried oregano
2 cups shredded mozzarella cheese
1 box of spaghetti, prepared as per directions
4 cups prepared spaghetti sauce or marinara sauce

- Preheat oven to 375 degrees.
- Mix the bread crumbs, grated Parmesan and oregano.
- Dip each piece of eggplant in the beaten egg and then dredge in the bread crumb mixture, then place in a single layer on a baking sheet.
- Cook in 375 degree oven for approximately 5-7 minutes, then flip each piece and cook for another 5-7 minutes until golden brown on both sides and tender through.
- Remove baking sheet with eggplant from oven, but leave oven on.
- Spoon a layer of prepared spaghetti or marinara on the bottom of a 13X9 baking dish and shake dish around to coat.
- Layer into baking dish as follows: eggplant slices, mozzarella cheese, sauce, until you've used everything up, ending with a layer of cheese.
- Cook in a 375 degree oven until golden brown on top, about 10-12 minutes.
- Serve over prepared spaghetti with additional sauce, if desired.