So as promised, here is a recipe for one of my favorite simple, healthy meals. We made it the other night with my dad for a late night meal, and it inspired me to share it with the world, as its surprisingly satisfying.
Here we go.
Baked Eggplant Parmesan
- 2 medium/large eggplants
- lots of paper towels and counter space
- at least 4 eggs
- breadcrumbs (for this I would not use panko as is burns easier in the oven and creates a less delicate breading, hey and if Progresso is all you have, run with it)
- olive oil
- 2 balls fresh mozzarela, sliced thick
Serving Note: this is only 4 servings of the actual eggplant. Serve with a simple pasta and red sauce, polenta, sauteed vegetables, really whatever suites your fancy.
- Preheat oven to 375-400.
- Slice eggplant into rounds about 1/4- 1/2 inch thick, discarding ends.
- Lay out large sheets of paper towels.
- Place eggplant on top of paper towels and sprinkle very generously with salt
- Let sit for 20 to 30 minutes and then blot dry with paper towels (eggplant should literally sweat liquid).
- Go through the proper breading instructions, spelled out in previous post
- After placing on a baking sheet and lightly oiling with olive oil, place eggplant rounds into the oven for about 20 minutes, flipping 1/2 way through.
- If they seem about done, soft in the middle and slightly crisp on the outside, (I always choose a runt to sample along the way), turn on broiler and allow to broil for 2-3 minutes. DO NOT WALK AWAY. Everyone’s broiler functions VERY differently. I have learned this the hard time more than a few times and its really a sad moment. It can absolutely ruin your plate as it burns hot and fast. They should look nice and toasted, nada mas.
- Remove from oven, turning off heat.
- Quickly place cheese on top of finished rounds and place back in oven for a nice melting approach.
- Plate up whatever else you are serving, pop a couple of these on top, garnish with a little extra virgin oil, lemon juice & salt, and voila!