Our family loves Eggplant Parmesan! It is a comfort food, usually involves a bit of prep work and turns out greasy but good. But, we're trying to be healthier people these days and so I've worked out some of the kinks from my original recipe, and so here is my healthier baked version which I think tasted even better than the one I've always made.
First, take a glass baking dish (9x13), spray with Pam and dust a layer of italian seasoned bread crumbs and then a light layer of Parmesan Cheese. After that, a layer of pasta sauce. I used "Classico's Caramalized Onion and Garlic Sauce"-it's really yummy!
Then saute mushrooms and shallots together until soft and golden.
Add the mushroom mix as a layer, dust again with bread crumbs and parmesan cheese. After that, place on another layer of tomato sauce.
Bake at 400 degrees for about 25-30 minutes, then put on broiler for two minutes to toast the cheese and bread crumbs. This turned out delicious!!! No egg batter, no frying, and it's easy to spoon on the plates. The bread crumbs makes the sauce thick and still adds another level to the eggplant. Oh my, it is good! Why don't you make it tonight?
Julia's Eggplant Parmesan
1 eggplant, washed, peeled and sliced
1 pkg mushrooms, washed, sliced
1 red bell pepper, washed, peeled and sliced
2 shallots, finely chopped
approx 1 cup bread crumbs, give or take
approx 3/4 cup parm. cheese (the cheap stuff)
1 lb. fresh mozzerella cheese (you'll be happy you chose fresh, trust me!)
olive oil for sauteing
2 jars of your favorite pasta sauce
Serve with pasta noodles.