Eggplant Parmesan


Eggplant Parmesean

We’ve made this recipe a handful of times, but it somehow fell by the wayside and we didn’t make it for probably close to a year. We made it again recently and were surprised at just how good it was. Why haven’t we been making this recipe on a regular basis? It’s so, so good. It’s labeled as a “lighter version” recipe, as it’s baked and not fried, without a whole lot of breading, but it really doesn’t taste like a light recipe in the slightest. It actually reminded us of the eggplant parmesan dishes we had when in Italy – full of the simple and awesome flavours that make this dish great.

And as an added bonus – we’ve learned that it freezes and reheats quite well! Something that will come in handy as we fill up our freezer in the next few weeks.

Full recipe:

Eggplant Parmesan
(Adapted from a recipe found on ages ago)

  • 2 eggplants (about 2lbs total)
  • 3 egg whites
  • 3 tbsp water
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan (I suppose any will do, but we usually use the good parmigiano reggiano,, because… well, if you’re going to use cheese why not use the good stuff?)
  • 1/2 teaspoon salt
  • 1/2 teaspoon  pepper
  • 1/4 cup slivered basil leaves
  • 2 1/2 cups tomato sauce (Use a good sauce! It makes all the difference. That doesn’t mean an expensive sauce, necessarily – just one that is packed full of flavour.)
  • 3/4 cup grated mozzarella cheese
  1. Preheat oven to 400°F. Coat two baking sheets and a lasagna tray (8 x 11.5″ or so) with cooking spray.
  2. Whisk together egg whites with water until frothy, and pour into a shallow dish (I use a plate). Combine breadcrumbs, 1/4 cup of parm, salt & pepper on another plate.
  3. Slice eggplant lengthwise into 1/4″ slices and dip first into egg whites, then breadcrumbs, coating both sides. Arrange in a single layer on baking trays, and bake for 15 minutes per side.
  4. Stir basil into tomato sauce. Spread 1/2 cup sauce into lasagna pan. Arrange half of the eggplant slices into the dish, overlapping slightly.
  5. Spoon 1 cup sauce over eggplant, and sprinkle with half of the mozzarella cheese.
  6. Add remaining eggplant slices, and top with sauce, then remaining mozzarella and parmesan.
  7. Bake uncovered for 15-20 minutes, until top is bubbly and golden.



One Response to “Eggplant Parmesan”

  1. 2010 Food-In-Review « Life at No. 71 Says:

    […] Life at No. 71 Just another weblog « Eggplant Parmesan […]

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