Friday, October 23, 2015

Eggplant Parmesan™

This is a great recipe for fall or anytime. 

1 medium eggplant
1  - 1  1/4 c. + 1 T grated or shredded Parmesan cheese
1  -  1  1/4  c. each: flour, shredded mozzarella cheese (part skim)
1/8 - 1/4 tsp. each: salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil (adjust amount needed) 

Preheat oven to 350.

Cut ends from eggplant and cut into 20 - 30 round slices (depends on how many layers desired)

Crack eggs in a bowl and combine with half the herbs, salt, pepper,  garlic and mix with a fork.

Dredge eggplant on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of eggplant with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry eggplant on 1 side for 6- 8 min. Flip eggplant over and cook for 6 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. Arrange 10 eggplant slices in baking dish. Pour sauce over eggplant and sprinkle cheeses over eggplant. Repeat layering with remaining eggplant. 

Place pan in oven and bake for 30 - 40 min. or until done.

Serves 4 - 6. 

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