Eggplant Parmesan
Have you ever had eggplant? Last year my neighbors had it in their garden and I tried it with this recipe and was hooked! In fact, this year I ended up having it in my own garden! Now it's mid October and they're still growing! This week I made a big pot of Grandma's Tomato Sauce for spaghetti and have some leftover so now am gonna use the rest for this! Hope you enjoy like my family does!
1 eggplant, sliced into 1/4 inch circles
2 eggs, whisked
2 cups of whole wheat breadcrumbs, I like the ones from Whole Foods or you can make your own
2 cups of marinara sauce, homemade or organic
1/4 cup of mozzarella cheese
Directions:
PREHEAT OVEN TO 375
Slice the eggplant into circles then place on a paper towel and sprinkle salt on them. Allow to sit for 30 minutes to draw the bitterness out. Then rinse the salt off of the slices and pat dry.
Whisk eggs in one bowl and pour the breadcrumbs in another
Dip the eggplant in the eggs then into the breadcrumbs coating it completely.
Place on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes, flip and bake 15 more minutes
Once the eggplant is crisp, layer it with sauce.
Sprinkle the cheese over top and bake in the oven for another 15 minutes until the cheese is golden brown.
Allow to cool for 5 minutes before serving
Eggplant Parmesan
Recipe:1 eggplant, sliced into 1/4 inch circles
2 eggs, whisked
2 cups of whole wheat breadcrumbs, I like the ones from Whole Foods or you can make your own
2 cups of marinara sauce, homemade or organic
1/4 cup of mozzarella cheese
Directions:
PREHEAT OVEN TO 375
Slice the eggplant into circles then place on a paper towel and sprinkle salt on them. Allow to sit for 30 minutes to draw the bitterness out. Then rinse the salt off of the slices and pat dry.
Whisk eggs in one bowl and pour the breadcrumbs in another
Dip the eggplant in the eggs then into the breadcrumbs coating it completely.
Place on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes, flip and bake 15 more minutes
Once the eggplant is crisp, layer it with sauce.
Sprinkle the cheese over top and bake in the oven for another 15 minutes until the cheese is golden brown.
Allow to cool for 5 minutes before serving
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