Mom saw a recipe for Baked Eggplant Parmesan on FB and decided that she wanted to give it a try.
Ingredients:
1 large eggplant, sliced 1/4 inch thick, salt as needed, 2 eggs beaten, Panko bread crumbs, marinara sauce, mozzerella cheese thinly sliced, parmesan cheese.
Step 1:
Sprinkle salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan on top to press them down. Allow the eggplant to sweat for 30 - 45 minutes. Rinse the slices well with cold water to remove salt and blot them dry with paper towels.
Step 2:
Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with nonstick cooking spray.
Step 3:
Dip the eggplant slices in egg, then in the bread crumbs pressing the crumbs down with the fingers to cover them evenly. Place them in a single layer on the prepared baking sheet and light spray the tops of the breaded eggplant with nonstick cooking spray.
Bake in preheated oven for 10 minutes then carefully flip each slice over the cook for an additional 5 - 10 minutes or until nicely browned.
Remove from the oven and reduce oven temperature to 350 degrees F.
Step 4:
In an 8 X 8 inch baking dish spread just enough marinara to cover the bottom of the dish. Place a layer of eggplant slices over the sauce. Cover each slice with a spoonful of marinara, a slice or two of mozzarella and then sprinkle with parmesan cheese. Layer the remaining eggplant slices over the top and add another spoonful of marinara on top of each. Spoon any remaining marinara around the edges of the eggplant stacks and then top each stack with the remaining mozzarella and parmesan cheese. Bake at 350 degrees F. until cheese is melty. Mom baked it for about 25 minutes.
Before baking:
I'm ready to taste the baked eggplant and the mozz, Mom!
Out of the oven to cool for dinner~
The Eggplant Parm was excellent. Mom hates mushy eggplant and this was far from mushy. It was tasty and delicious - for the first time. Leftovers were not as great. The breadcrumbs get soggy in the frig and they gave the eggplant a "funny" taste so we won't be using this recipe again.
Happy Tuesday, everybody!
Love ya lots♥
Duke
Sounds totally yummy to me!
ReplyDeleteToodle-oo!
Nobby.
It is always good to try new recipes, but they don't always work out as the humans hope they would. We dogs are not so picky about our food, but humans seem to be very picky about theirs.
ReplyDeletethat looks super tasty!! the best recipes are from facebook or tiktok... well done...
ReplyDeleteHow nice that you got to taste-test, Duke!
ReplyDeleteWoofs,
Ollie
Yummy, yummy, yummy Dandy Duke, that would sure be popular here!
ReplyDeleteDuke excellent taste reveiw...I don't like mushy eggplant either. Getting it a bit toasty was the secret.
ReplyDeleteI'll be coping this recipe
Hugs Cecilia oh and love you lots
That does look tasty but next time your mom will have to make it when company is coming over so it can all be used up at once.
ReplyDeleteLulu: "That looks delicious!"
ReplyDeleteJava Bean: "Our Dada just made roasted Roma tomatoes with basil and fresh mozzarella balls the other day! He didn't use up all the mozzarella balls but we didn't get any on account of Mama ate all the extras herself ..."
Hari Om
ReplyDeleteI'd skip the Crumb's and just do a standard egg and seasoned flour dip for the coating. Or just not bother with that bit at all. Coz otherwise tasty methinks! Hugs and wags YAM-aunty xxx
I want some. I can see Duke loves it. Yummy.
ReplyDeleteHave a fabulous day and week, Duke. My best to your mom. ♥
Drool!
ReplyDeleteBoth from Mom and me!
Mom took some of those pretty Fairy Tale variety to work for her officemate Crystal.
Great Job Duke!
H&K&W
Willow
You've convinced me to try it, Duke. We'll just have to eat it all at once!
ReplyDeleteMom loves eggplant parmigiana but it is hard to find a small enough eggplant to feed just her as Dad won't touch it. Leftovers might not work with this recipe, but at least the original version was tasty..
ReplyDeleteWoos - Misty and Timber
That looks like a lot of yum yum
ReplyDeleteLooks a good receipe, I made a one similar to this but did not use breadcrumbs on the egg plant but layered the dish with the big tomatoes in layers with cheese between and then the sauce on the top. That came out well. Hugs & Love, Susie & Coco xx
ReplyDeleteSounds like quite a bit of work. Glad that you enjoyed it for the first time.😋 I haven't been able to come for quite some time, so I had no idea that you’re becoming a pro taste-checker! Good boy, Duke! Happy to see both of you doing well.
ReplyDeleteJulia🤗💗