I can’t believe that tomorrow is the first day of Fall already. This summer flew by! Below is a transitional recipe to ease us into the season. Eggplant parm is classic comfort food, but the eggplant is baked, and the cheese is reduced fat. Maybe I am reaching. This is however, one of those meals that looks complicated, but is actually only about 15 minutes of active cooking – the oven does the rest.
On a side note, congrats to Trish and Rick on their recent nuptials and Happy Birthday to Erin!
- 1-2 large eggplants, peeled and sliced into 1/2 inch rounds
- 2 tablespoons olive oil
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup parmesan
- parsley to taste
- salt/pepper to taste
- Jar of marinara sauce I highly recommend Rao's. (You can also make your own!)
- 1 cup shredded reduced fat mozzarella cheese
Preheat oven to 375. Lightly brush olive oil on a baking tray. In small bowl, beat eggs and 1 1/2 tablespoon of water. Place breadcrumbs, parmesan, parsley, salt and pepper on a large plate. One by one, dip eggplant rounds in egg mixture, then bread both sides then rest on the baking tray. Once complete, bake for 20 minutes.
This is a good time to get your pasta water going if you are making it. Using a spatula, flip each eggplant round and bake for another 20 minutes or until brown. remove from oven but leave it on.
In casserole dish, cover the bottom with 1/2 cup sauce. Place eggplant rounds along bottom of dish and begin to layer each with sauce, then mozzerella and parmesan. Form little eggplant stacks and continue layering until they are all gone! I usually go about 3 - 4 rounds high.
Sprinkle generously with both cheeses and then bake for another 15 minutes, broil for 2 minutes at the end to get a nice bubbly top.