Tuesday, May 20, 2025

Eggplant Parmesan

Ingredients

  • Canola or olive oil cooking spray

  • 2 large eggs OR maida slurry for those who don't eat eggs

  • 2 tablespoons water

  • 1 cup  breadcrumbs

  • ¾ cup grated Parmesan cheese, divided

  • 1 teaspoon Italian seasoning

  • 2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 (24 ounce) jar no-salt-added tomato sauce

  • ¼ cup fresh basil leaves, torn, plus more for serving

  • 2 cloves garlic, grated

  • ½ teaspoon crushed red pepper

  • 1 cup shredded part-skim mozzarella cheese, divided

Directions

  1. Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.

  2. Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.

    one slice of eggplant in egg wash, another in breadcrumb mixture, and a sheet pan with battered eggplant slices on it                                                 Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.cooked, panko crusted, eggplant slices on a sheet pan                                                Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.overhead view of red sauce with torn basil pieces and a spoon  

    Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.

    panko crusted, baked eggplant slices in a baking dish with a hand spreading tomato sauce on top, a cup of shredded mozzarella and a cup of grated Parmesan   

    Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.

    Eggplant Parmesan                  

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