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Eggplant Parmesan
Posted on 10/23/2006 in recipes
In the tradition of my mom, who turned me onto eggplant parm and who I still think makes the best ever, I don't really have a recipe for this, though this is the basic idea:
Peel and slice some eggplant - how thick you slice depends on preference - if you like meaty chunks of eggplant, go big; if you want to disguise the eggplant so the kids will eat it, go thin.
Dip the eggplant in some lightly beaten eggs or egg whites then dredge in a mixture of dry breadcrumbs, grated parmesan and any other seasoning you like: maybe garlic powder, oregano or basil.
Spray a baking dish with cooking spray and layer eggplant with your favorite tomato sauce; top with tomato sauce and cheese - most people like mozzarella. Cover with foil and bake at 350 for a while, probably no less than 30 minutes, especially with thick slices of eggplant. Unwrap and bake until the cheese is lightly browned.
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