Today was a surprisingly good day! Despite the fact that my headache never went away, I managed to get a lot of reading done and have a great class (we talked about land titling and home ownership which for some reason I think is a really interesting topic).
I got home this evening slightly hungry but excited to make this dish. As usual, I found this recipe for Eggplant Parmesan a LOOOONG time ago, bookmarked it and decided to make it now.
Baked Eggplant Parmesan
adapted from Eggs on Sunday’s Eggplant Parmesan
1 eggplant, sliced
1/2 cup whole wheat bread crumbs
1/4 cup parmesan cheese
1 tsp Italian seasoning
1 can of diced tomatoes (plain or Italian seasoned works too)
1/2 an onion, chopped
1 tsp chopped garlic
1/2 tbsp olive oil
Cayenne to taste (I used about 1/4 tsp)
1 cup ricotta
1/4 cup shredded Parmesan
1 tbsp fresh chopped basil (more if you’d like)
A few slices of fresh mozzarella
I’ve never really cooked eggplant, so this was a first for me. My sister’s friend once told me to put a lot of salt on eggplant and let it sit for a while then rinse it and pat dry, but I wasn’t really sure what that meant. This recipe confirmed…
Heavily salt the sliced eggplant on both sides, let stand for 15-20 minutes. Then rinse and pat dry. It doesn’t yield salty eggplant, just reduced the water content, which apparently tastes better?
After you’ve salted, rinsed and dried your eggplant you need to bread it. Put one egg (beaten) in a shallow bowl. In another bowl, combine bread crumbs italian seasoning and parmesan cheese.
Dip each slice into the egg then into the bread crumb mixture and place on a greased baking sheet.
Bake at 425 degrees for 15 minutes, flip and baked for another 15 minutes.
In the meantime, make your sauce. Heat the oil, add the onions, garlic and cayenne and cook for about 5 minutes. Then add the can of diced tomatoes and cook for about 15-20 minutes until liquid has reduced and sauce is thick. In the meantime, combine the ricotta, basil and parmesan in a bowl, set aside.
When the eggplant is ready and your sauce is reduced, you are ready to assemble it all!
Pour 1/3 of the sauce into the bottom of a baking dish.
Next do a layer of eggplant slices.
Then spread on all the ricotta mixture.
Then the next 1/3 of your sauce and the rest of the eggplant slices.
Finish off with the remaining sauce and the mozzarella. I went kind of light on the cheese since I figured the huge amounts of ricotta was plenty of cheese!
Bake at 425 for about 15-20 minutes. Serve and enjoy! Makes 4 good sized servings! I wish I had a broiler because bubbly burnt cheese is delicious! If you make this I would suggest putting it under the broiler for a few minutes for crispy goodness!
Perfect ending to my day! I love the crispiness of the eggplant without the oiliness of typical fried eggplant parmesan!
Are you an eggplant fan?
Tonight, I really want to catch up on Lost since I didn’t get to watch it last night! I’m also considering making some granola bars for good afternoon snacks to have on hand. What are your relaxation plans for the evening??
Have a great night!