Eggplant Parmesan or “Eggplant Lasagna” is a healthy alternative to the traditional lasagna noodles. Made from scratch so you know exactly what’s going into it. Healthy and delicious! It tastes even better the next day. It can be frozen for future baking.
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan
1 tsp dried oregano
1/2 tsp dried basil
Salt & Pepper
1-2 large eggplants, sliced (depending on how big your pan is)
6 cups of Chunky Tomato Sauce (you can stew tomatoes for a chunkier consistency)
1 bag of mozzarella (~600g)
Preheat oven to 375 degrees. Brush 2 baking sheets with oil and set aside. In a wide, shallow bowl whisk together eggs and 2 tablespoons of water.
In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, basil and some salt & pepper.
Dip eggplant slices in egg mixture, letting excess drip off, dredge in breadcrumb mixture, coating well, place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Got this great recipe from: Baked-Eggplant Parmesan – Martha Stewart Recipes. . . is there anything Martha doesn’t know?