Monday, July 25, 2011

Eggplant Parmesan

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 lightly saute sliced and peeled eggplant and a red bell pepper in a little olive oil.
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.
then, place on the magical eggplant and bell peppers.
Add another layer of bread crumbs, parm cheese, sauce and top with slices of fresh mozerella.
Then dust the cheese with more bread crumbs and parm cheese.

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!)
pam spray
olive oil for sauteing
2 jars of your favorite pasta sauce
Serve with pasta noodles.


Luma said...

This looks wonderful! I may try it when I get back home. Geoff has a hard time with eggplant because they are in the same family as almonds and he's allergic to almonds. However, I have found that using Japanese eggplant works better for him. :-) It's good to see you blogging again Julia!

Sam & Chelsea said...

Oh wow! That sounds and looks amazing! I like eggplant parm, but it's traditional greasiness never sits well. This would be a great company meal! :-)