One of the favorite and hearty Italian vegetarian entrees. Yummy and comforting, especially with plenty of cheese.
The eggplant preparation can get a bit messy, but it's oh-so worth it.
- 1 medium eggplant
- 8 oz mozzarella cheese, sliced
- 2 eggs beaten with 2 tbs water
- 1 cup seasoned breadcrumbs
- 1-28 oz jar of pasta sauce*
- 1/2 cup flour
- 1/4 cup parmesan cheese
- olive oil for frying
Slice eggplant in scant 1/2-inch slices (I don't bother to remove the skin if eggplant is farm fresh, nor let it salt and sit). Prepare your breading station by having the flour, egg and breadcrumbs arranged in the order given.
Heat about 2 tbs olive oil in a large skillet over medium heat. Dredge each slice of eggplant in this order: flour, egg, breadcrumbs. Place in pan and brown on each side. Drain on a plate on paper towels. Repeat until eggplant is all browned. You will have to use more oil with each browning as eggplant soaks up the oil readily.
For this dish, I usually use a 9x5x3-inch loaf pan for depth since I only make enough to serve 2 with maybe one leftover. If you use more eggplant, or larger eggplants, you may have to use a 11 x 7 or 13 x 9-inch pan. The judgement is left up to you.
Spray whatever pan you are using with non-stick spray. Begin by coating the bottom of the pan with about 1/4 cup of the pasta sauce. Place one third of the eggplant in the bottom of the pan. Now add a layer of one third the cheeses, add part of the pasta sauce to cover the layer. Repeat until your last layer is eggplant. Ideally, there should be 3 layers of eggplant (at least that's how I make this).
Cover the pan with aluminum foil and bake in a 375 degree oven for 45-60 min. Dish is done when eggplant is no longer hard. Serve with additional grated parmesan cheese.
My amounts will serve approximately 3-4 people, depending on appetite.
*Feel free to use home made pasta sauce. I used prepared here.