Recipe by Pam Anderson
"A healthier, no-fry solution for this American version of an Italian favorite."
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eggplants, peeled and thinly sliced into 1/2 inch rounds
1 1/2 cups
plain bread crumbs
tomato sauce, divided
1 (16 ounce) package
shredded mozzarella cheese, divided
grated Parmesan cheese, divided
This recipe turned out fantastic and turned my husband from an eggplant hater to an eggplant lover! I love that it is baked, not fried - and so delicious!
A tip to make the eggplant tender and remove all bitterness: 1. Peel the eggplant in stripes then slice into 1/2 " rounds. 2. Generously salt each slice and allow the slices to sit in a colander for an hour (all the bitter juices will drain out.) 3. Thoroughly rinse the salt off with cold water. 4. Firmly squeeze out the juices/water from each slice - like wringing out a sponge. The eggplant is tough, it can take it! 5. Pat dry with paper towel. After a few disappointing experiences with eggplant, I learned this trick. It will also cause the eggplant to absorb much less oil if you decide to fry it.
This was not good. The eggplant was not done (it was hard). I followed the recipe (and times) exact. What a bummer! I will be looking for a better eggplant parm recipe. Thanks anyway!
Sooo much easier and healthier than frying the eggplant. I took the advice of placing salted eggplant in colander for 1 hour. I weighed it down by placing a nest of bowls on top of the eggplant to help 'squeeze' out that bitter juice. I then rinsed well and put them on a lint-free kitchen towel, folded it over and pushed down to get the water out. Put one pan in the oven while preparing the second cookie sheet and ran out of egg so just used milk instead and it worked fine to finish them up. Shredded mozzarella, parmesan, and romano (love romano) and made a 3 cheese shred and tossed it all together to use for layering. Omitted the basil on top; already had it in the sauce. Used "Best Marinara Sauce Yet" recipe on here and it was great. Will definitely make again because it is easier baking, and can prepare other things while each pan is in the oven. I also started putting it together while the second pan was in the oven. 7 min. on each side was perfect.***Be sure to keep the slices of eggplant on the thinner side and don't overdo it on the sauce or it may be mushy when mixed with the eggplant breading during baking. Thanks for the recipe!
Make sure you salt the eggplant and let them drain for at least an hour. I did it for 1/2 and hour, and they were still bitter. The crispness from the baking is satisfactory, and the fact that the eggplant isn't a grease ball is fabulous! I'll try this again when I have more time to "debitterize" the eggplant. It's a lot of work, but worth it! Homemade tomato sauce is a plus, but not a necessity.
This is really good. I've made it a few times, and it went over well each time. Pretty easy to make, too. One thing though- the recipe doesn't say, but if you put cheese on and bake without covering, the cheese comes out really brown. That's the only change I'd make- either add cheese then cover and bake, or bake uncovered and add the final layer of cheese just for the last couple minutes. I did the latter, and it worked well.
This was absolutely fantastic. Took others advise and salted the eggplant in a collander and let sit for about an hour. Just wiped off with paper towels and proceeded from there. Kids and husband loved it. Very easy weekday meal with lots of flavor and little effort. My kind of recipe.
Good and very easy -- I did sautee mine a little in a pan so the eggplant was soft. It's eggplant, live a litte!
Pretty darn good! A little salty. I used the seasoned bread crumbs and would suggest either more tomato sauce or sauce on the side. Definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Eggplant Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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