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Monday, September 15, 2014

Baked Eggplant Parmesan

An easy version which is baked not fried.
Flavored with a few drops of olive oil.
And served with a few fresh basil leaves.
This is much lighter than fried eggplant.

1 eggplant, peeled and sliced
1/2 cup corn starch
2 large eggs, beaten
1 cup grated Parmesan cheese
1 cup Italian dried breadcrumbs
2 cups tomato sauce
1 cup shredded mozzarella cheese
a few fresh basil leaves, chopped

Preheat oven to 400 degrees F.
Line a baking sheet with foil
Peel and slice eggplant into 1/2" thick rounds.
Dredge in corn starch, then beaten egg and crumbs.
Place eggplant slices on a prepared baking sheet
then drizzle with just a few drops of olive oil.
Using extra virgin olive oil is best to use here.
Bake for about 10 minutes then turn them over.
Bake another 10 minutes and remove to cool.
Spread some sauce in the bottom of a 9"x11" baking dish,
arrange baked eggplant slices side by side in baking dish,
top with shredded mozzarella cheese and more sauce.
Arrange the rest of baked eggplant slices on top
along with more tomato sauce and mozzarella cheese.
Bake un-covered for about 30 minutes until cheese melts.

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