Anyway, we got three large eggplants from the farmers' market yesterday for $1 a pound (really cheap!) and decided to make eggplant parmesan. I have no idea why eggplant parmesan is named as it is because the main cheese used in eggplant parmesan is mozzarella! Anyway, here goes!
- 3 large eggplants
- 2 eggs
- Italian breadcrumbs
- 1 can of crushed tomatoes
- 5-10 basil leaves (or dried basil flakes)
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano flakes
- Before attacking the eggplants, make the tomato sauce by combining the crushed tomatoes, basil leaves (flakes), garlic powder and oregano flakes together.
- Bring to a boil, and then let cool.
|Jas, Mr Fix-it extraordinaire|
|slice your eggplants|
|de-skin your eggplants|
- Then, set up a breading station. Station 1 - unbreaded eggplants; Station 2 - beaten eggs; Station 3 - Italian breadcrumbs and Station 4 - breaded eggplants.
- Bake the breaded eggplants in the oven at 375F for 15-20min, or until they are slightly soft.
- When the eggplants are baked, its time to assemble the eggplant parmesan. In a 13X9 baking dish, cover the bottom of the dish with tomato sauce.
- Add a layer of eggplants, and cover the eggplants with tomato sauce again.
- Repeat the eggplant and sauce layers until all eggplants and sauce are used.
- Cover with a layer of mozzarella cheese and some parmesan cheese.
- Add some basil leaves if you like. Bake the dish at 350F for 20 to 30min or until the cheese melts.
|pre-baked eggplant parmesan|
|baked eggplant parmesan|