Recipe by DOERY
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook DOERY."
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eggplant, peeled and thinly sliced
Italian seasoned bread crumbs
Classico® Tomato and Basil Sauce
1 (16 ounce) package
mozzarella cheese, shredded and divided
grated Parmesan cheese, divided
I am Italian and my grandparents showed me how to make REAL Eggplant Parmesan. I do have to say... this recipe is pretty darn close to how we make our recipe. The only thing I recommend doing different is making your own sauce. We also cut the eggplant as thin as possible... the thinner you get the eggplant, the crispier and more flavorful it will be! This is definetly the best Eggplant recipe on this site.
This was just okay. Probably won't make again.
Nice recipe, followed except used home made sauce on hand in freezer. Here's a great tip to dry the eggplant before cooking: Cut in thin slices. Put down several layers of paper towels. Salt the towel, lay slices on top, then salt the top of the slices and cover with a few more layers to paper towels. Let sit 2-3 hours. Rinse, dip in flour and shake off excess, dip in egg/water mixture, then bread crumbs. Just want to share this technique - it was just given to me and had nice results.
I've done similar recipe - this is fast, easy & delicious for all the eggplant lovers. Only note is I bake the eggplant for 8 minutes on each side and bake for 40 minutes total. Nothing worse than uncooked eggplant. Delicious - try this one!
I have made this recipe several times and this is what I have learned. I need 4 eggs by the time I am done and I do what others did, I bake it 10 minutes on each side. I love this recipe and think it is even better to make a day ahead. It is very important to slice the egg plant very thin. Great dish!
J-Louise I make this very easy for myself! Trader Joe's sells breaded eggplant in the freezer section. It is excellent and takes all the work out of having to prepare the eggplant.
Perfect, traditional eggplant parm dish. This is what you get when you order Eggplant Parmigiani in restaurants (albeit, using jarred sauce). You can always substitute homemade sauce, if you're a purist.
The only change I made was to put some olive oil on the baking sheet then preheated the oiled sheet before baking the eggplant. It gives it that yummy fried flavor without all of the calories.
Good basic recipe. Only changes I made was to use homemade gravy (sauce) as my italian Mom did:) Also, we slice eggplant thin, place on brown paper bags or paper towels and sprinkle salt on them for about two hours or more to get rid of excess water. We dip the eggplant in flour first, then an egg/milk mixture, then breadcrumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Eggplant Parmesan
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 119
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