I love eggplant Parmesan. My Mom's family always fried the eggplant. The taste was delicious and most Italian restaurants serve it fried. Almost thirty years ago I turned on the TV and there was Richard Simmons (wearing shorts & tank ). Richard suggested to save calories by baking it in the oven. Richard, I am a true convert. My family and fat cells thank you!
Here is what you will need to help guide you into a summer bathing suit:
2 eggplants
1 box Italian flavored bread crumbs
3 beaten eggs
Parmesan cheese
2 cups (8 oz.) part-skim Mozzarella cheese
Gravy (marinara sauce homemade or store bought)
Pam olive oil spray
Baking dish
Baking sheets
Peel skin off of eggplants. Cut eggplant into thin circular slices.
Beat 3 eggs in a bowl and set aside.
In another bowl add 2 cups bread crumbs.
Dip a slice of eggplant into the egg bath and then dip it into the bread crumbs to coat.
Preheat oven to 350
Place eggplant in a single layer on baking sheets sprayed with oil.
Bake eggplant for 15 minutes and turn each eggplant slice and cook for another 8 minutes.
Do not over bake.
Spray a baking dish with oil. Put some gravy (sauce) on the bottom of the baking dish.Add a layer of the eggplant.
Sprinkle with Parmesan cheese and mozzarella cheese.
Add a layer of gravy (sauce).
Repeat layers ending with a layer of the cheeses.
Preheat oven to 350 and bake for approx 20-30 minutes until bubbly.Slice into squares and serve.
Can also be frozen before you bake. Mangia!
We'll be having this next week--gotta get in the MOB dress :) Don't you love Richard Simmons--he just never changes :)
ReplyDeleteA wonderful, witty post! I've been craving eggplant. This is a great idea, and a calorie saver.
ReplyDeleteThis is my first visit and I must say 2 things...your outdoor spaces are glorious and I love the name of your blog! (That eggplant is looking mighty good too!) Nancy
ReplyDeleteI hate to admit it but I've never had egg plant and I have been around for 71 years. Can you believe it? This sounds delightful....
ReplyDeleteOne of my favorite dishes -- I've been making it lately without the breading and it is just as good!
ReplyDeleteHi Joyce! Oh, I love this and yours sounds and looks divine!
ReplyDeletebE a sweetie,
Shelia ;)
I love this dish. I had some the other day as a matter of fact, but your recipe looks divine! YUM! Thanks for sharing!
ReplyDeleteHappy Foodie Friday!
XO,
Sheila :-)
I have never made eggplant, even though I love it but I'm the only one! Great post..
ReplyDeleteI love fried eggplant. Now, I am excited to try your version. Great post!
ReplyDeleteI love eggplant and will have to try this one!!!!
ReplyDeleteYes! An eggplant parmesan recipe I like! Thank you, thank you for sharing this! This will go under my Italian Feast collection. LOL
ReplyDeleteI adore eggplant parmesan - excellent tip on baking it! And the fact that you peeled the eggplant is wonderful, I love everything about eggplant but the skin.
ReplyDeleteEggplant parmigiana is one of my all-time favorite dishes. Good tip on baking the eggplant instead of frying it. I'm going to try that next time I make it. Looks great!!
ReplyDeleteWe just finished a pan of this, but dh does it...it does take time!
ReplyDeleteLooks delicious...
Be still my heart... this is my absolute all time favorite dish. I especially appreciate that you peel your eggplant - why do so many people leave that horribly bitter and leather like thing on their slices??? I also like that you slice your eggplant into rings rather than long slabs. I have such fond memories of my mother cooking batch after batch of breaded eggplant, stacking the rings one on top of another. Mmmmmmmmmmmm.
ReplyDeleteOkay, I just read your post more thoroughly... I've never oven-fried the eggplant, always fried it in LOTS of EVOO on the stove top, but I'm going to trust you and give the oven frying technique a try.
ReplyDelete