I tried making eggplant parmesan for the first time because I received an eggplant in my bountiful basket and I didn't quite know what to do with it. What a nice surprise! This was so good! It did take me about an hour and a half to make the whole dinner because I made everything from scratch - even the bread crumbs. It would have gone a lot quicker with bottled marinara sauce and store bought breadcrumbs, but I'm glad I did it from scratch. So worth it. :) The salad is simply carrots, mushrooms, green leaf lettuce, and spinach leaves.
3 eggplant, peeled and thinly sliced2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
This is what my finished product looked like. I did only use 1 eggplant and about 2 cups of breadcrumbs. I got 19 slices out of it which was plenty for our family for this meal and one meal of leftovers. I then served it over angel hair pasta. It actually looks a little burnt because it WAS. I fell asleep on the couch for a little bit while it was cooking and then I woke up and looked at the clock and "Oh NO!!!" It cooked about 5-6 minutes past the desired time. It still was really good and to be honest, I liked the toasted cheese.This was my first experience with eggplant and I thought it was really weird that it can be mistaken as meat. My kids kept thinking they were eating meat and I reminded them of that big purple vegetable I showed them. They did ask if we could have this meal again sometime, so that means it really WAS a hit. I'll include a recipe for the homemade breadcrumbs, which I doubled to make sure I'd have enough. I made them for super cheap!
1 cup plain breadcrumbs (I dried out wheat bread in the oven)
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil