Eggplant Parmigiana
A wonderful comfort food that is a delicious and healthy replacement for lasagna.
Equipment
- 9 x 13 baking pan
- cookie sheet or pizza pan with sides
Ingredients
- 3 eggplants, sliced enough for two layers in a 9 x 13 pan
- 3 large eggs
- 1 C plain flour
- 1 C plain bread crumbs
- 1 T olive oil
- 4 C marinara sauce *I used my own marinara sauce, but your favorite spaghetti or marinara sauce will work
- 8 oz ricotta cheese
- 4 C mozzarella cheese, grated
- 1 C grated parmesan cheese
- salt, pepper and dried oregano
Instructions
- Begin by slicing the eggplant either horizontally or longwise in about 1/4" slices.
- Place flour, eggs(beaten) and bread crumbs into three separate bowls.
- Dip each eggplant slice into flour...
- Then egg wash..
- And coat with bread crumbs.
- Preheat oven to 425 degrees and add cookie sheets or pizza pan with sides and olive oil to preheat pans before adding eggplant.
- Add coated eggplant onto hot pans and add to the preheated oven.
- Season with salt and pepper and dried oregano.
- Bake for 10 minutes and turn each slice over. Continue cooking for another 20 minutes and remove from the oven.
- Reduce oven temperature to 350 degrees.
- In a 9 x 13 pan, add marinara or spaghetti sauce and top with one layer of cooked eggplant.
- Top with mozzarella and ricotta cheese. Repeat with another layer of tomato sauce, eggplant, and cheese. End with parmesan cheese.
- Bake in preheated oven, uncovered, for 45 minutes or until the cheese is beginning to brown and sauce is bubbly.
- Cool for a few minutes before serving.
Notes
This is a wonderful main dish that offers comfort and a healthier version of a "meatless lasagna".
Enjoy!