Eggplant Parmesan
From ConGusto 5 years agoIngredients
- - 2 large eggs lightly beaten shopping list
- - 1 tablespoon water 2 cups whole-wheat panko shopping list
- - (1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese shopping list
- - 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices - Cooking spray shopping list
- FILLING: shopping list
- - 1/2 cup torn fresh basil shopping list
- - 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese shopping list
- - 1/2 teaspoon crushed red pepper shopping list
- - 1 1/2 teaspoons minced garlic shopping list
- - 1/4 teaspoon salt shopping list
- - 1 (16-ounce) container part-skim ricotta cheese shopping list
- - 1 large egg, lightly beaten shopping list
- REMAINING INGREDIENTS: shopping list
- - 1 (24-ounce) jar premium pasta sauce (in case you didn't make it shopping list
- yourself, otherwise, use my Simple Classic Marinara Sauce). shopping list
- - 1/4 teaspoon salt shopping list
- - 8 ounces thinly sliced mozzarella cheese shopping list
- - 3/4 cup (3 ounces) finely grated Fontina cheese shopping list
How to make it
- 1. Preheat oven to 375°.
- 2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
- 3. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish.
- 4. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess.
- 5. Place eggplant 1 inch apart on baking sheets coated with cooking spray. 6. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
- 7. To make filling, combine basil and next 6 ingredients (through egg).
- 8. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.
- 9. Layer half of eggplant slices over pasta sauce.
- 10. Sprinkle eggplant with 1/8 teaspoon salt.
- 11. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina.
- 12. Repeat layers once, ending with about 1 cup pasta sauce.
- 13. Cover tightly with aluminum foil coated with cooking spray.
- 14. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina.
- 15.. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
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