E G G P L A N T    P A R M E S A N

DIRECTIONS

 

Eggplant should be prepped prior to cooking, to eliminate both bitterness and excess water.  Salt both sides of the eggplant rounds and place on a cookie sheet lined with either a paper towel or a dish towel.  Cover and let sit for 20-30 minutes.

Prepare Tomato Sauce following directions for Easy Tomato Sauce found in Meatball Sandwich recipe. Spread 1/2 cup of tomato sauce on bottom of an oven safe baking dish and set aside.

 

Preheat oven to 350.

Coat the bottom of a Sauté pan with olive oil.  You don’t want your eggplant to float, but you do want enough that it crisps to a golden brown.  Put garlic in olive oil and heat 3-4 minutes, then discard garlic.    

Put breadcrumbs onto a flat plate.  In a bowl beat the eggs with 2 TBSP water.  Prepare eggplant by dipping first into the breadcrumbs, then into the egg, and again into the breadcrumbs.  

Sauté prepared eggplant in olive oil 2-3 minutes per side, until golden. Do not overlap. If necessary work in batches. Eggplant quickly absorbs oil so you may need to add more as you go.  Put eggplant rounds into prepared, oven-safe baking dish.  

Spread 1-2 TBSP ricotta cheese mixture onto each round.  Next add one slice of mozzarella. If you're using fresh basil leaves add one to each round. Add a dollop of sauce onto each.  Sprinkle with parmesan cheese and bake 35-40 minutes.

 

This dish freezes beautifully.  Do not bake before freezing.  Simply assemble dish then let cool completely.  Cover first with waxed paper, then tin foil, and freeze.  When you’re ready to head remove both waxed paper and foil, then bake for 45-50 minutes in a pre-heated 425 degree oven.

Serves 4-6 as an appetizer, 2-4 as main course