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BAKED EGGPLANT PARMESAN

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Eggplant, aubergine or melanzane is one of those ingredients you find in a lot of Italian dishes. Like mushrooms it acts like a sponge and absorbs whatever flavors you throw at it.

A lot of people are afraid of cooking it. Most people salt it before hand to draw out the water and bitterness. But I never do this and I always end up with a yummy dish.

For this one I used the oven to roast the eggplant. And then I smothered it with cheese, cheese and even more cheese. And the tomato, basil and epic breadcrumb crust bring it all together.

You are definitely going to want to make this Italian classic immediately. It's out of this world.⁠

Buon appetito xxx MM⁠

US (Imperial)

Print Ingredients

3 lbs eggplants – cut into ½ inch half moons

1 TBS basil

1 TBS oregano

1 TBS thyme

Coarse salt and black pepper

Good Italian olive oil

24 oz jar marina sauce

1 lb of sliced mozzarella

1 cup of good quality feta cheese (optional)

1 ½ cups of grated parmesan cheese

1 bunch of basil

3 cups of crusty bread – cut into cubes

2 garlic cloves

1 bunch Italian parsley

Instructions

Preheat the oven to 400 F

Arrange 3 racks on the bottom, middle and top. Cut the eggplant into slices and place in a large bowl. Add the basil, oregano, thyme, salt and pepper. Generously drizzle with olive oil. Place the slices on 3 baking sheets.
Roast for 15 minutes. Flip the eggplant over and switch the sheet on the bottom rack with the one on top. Roast for another 10 mins.
Drizzle some oil in a large baking dish. Spread a third of the marinara sauce on the bottom, top evenly with a third of the eggplant, a third of the mozzarella, feta, parmesan and basil. Repeat this two more times.
Blitz the bread cubes, garlic and parsley in a food processor or vitamix to make crumbs. Sprinkle the mixture over the dish and drizzle with a generous amount of Italian olive oil. Bake uncovered for 50 -55 mints until the crust is golden and crispy. Allow to sit for a few minutes before serving.

SERVES 8

EU (Metric)

Print Ingredients

1.4 kg eggplants – cut into 1cm half moons

1 TBS basil

1 TBS oregano

1 TBS thyme

Coarse salt and black pepper

Good Italian olive oil

680 g jar marina sauce

500 g of sliced mozzarella

1 cup of good quality feta cheese (optional)

1 ½ cups of grated parmesan cheese

1 bunch of basil

3 cups of crusty bread – cut into cubes

2 garlic cloves

1 bunch Italian parsley

Instructions

Preheat the oven to 200 C

Arrange 3 racks on the bottom, middle and top. Cut the eggplant into slices and place in a large bowl. Add the basil, oregano, thyme, salt and pepper. Generously drizzle with olive oil. Place the slices on 3 baking sheets.
Roast for 15 minutes. Flip the eggplant over and switch the sheet on the bottom rack with the one on top. Roast for another 10 mins.
Drizzle some oil in a large baking dish. Spread a third of the marinara sauce on the bottom, top evenly with a third of the eggplant, a third of the mozzarella, feta, parmesan and basil. Repeat this two more times.
Blitz the bread cubes, garlic and parsley in a food processor or vitamix to make crumbs. Sprinkle the mixture over the dish and drizzle with a generous amount of Italian olive oil. Bake uncovered for 50 -55 mints until the crust is golden and crispy. Allow to sit for a few minutes before serving.

SERVES 8

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