Tuesday, September 4, 2007

Eggplant Parmesan

Prep: 20 minutes
Cook: 30 minutes
Yield: 10 or more servings

one medium eggplant, cut into 1/4 inch slices
2 eggs, slightly beaten
2 tablespoons water
2 cups Italian bread crumbs
1/4 cup Parmesan cheese, grated
1/2 teaspoon black pepper
1-2 cloves garlic, pressed or minced
4 tablespoons olive oil
2 jars pasta sauce
2 cups part-skim mozzarella cheese, shredded

Place the egg and water in a shallow bowl. In another shallow bowl, mix the bread crumbs, Parmesan cheese, pepper and garlic. Dip the eggplant in the egg mixture, then coat with the bread crumb mixture. In a large skillet, cook the eggplant in olive oil over medium heat until tender and coating is brown and crispy.

Pour one cup of pasta sauce in bottom of a baking pan. Layer eggplant in pan. Pour rest of sauce over eggplant slices. Top with mozzarella cheese.

Bake, covered, at 350 for 20-25 minutes or until cooked through. Remove foil and bake uncovered for 5 more minutes or until cheese is melted.

Tips and Tricks
Use more or less garlic depending on your tastes. Be sure to slice the eggplant thin enough or it will not be tender. This dish freezes well. You can also do the frying steps ahead of time and refrigerate the baking pan until ready to cook.
Make It Healthier
Use reduced-fat cheeses and low-sugar pasta sauce.
How Kids Can Help
Measure ingredients. Sprinkle cheese. Older kids can layer eggplant in pan.
Suggested Sides
Italian bread, green salad

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