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Eggplant Parmesan

September 18, 2008

Laura’s Blog Entry

Super-rich, non-fried but still labor-intensive method

1 pound or so of eggplant
Grated Parmesan cheese
8 oz. shredded Mozzarella cheese, or 8 oz. of fresh, sliced
Cooking spray – olive oil is best
Fresh basil, chopped
Your favorite pasta sauce

This is the tedious part. I oven bake my eggplant instead of frying. Less fat and it is quicker and less messy.

Slice the eggplant in 1/2 thick slices. Lay in a single layer on a sheet pan and sprinkle with a generous amount of salt. Let sit for 1 hour to draw out the bitter juices. Rinse slices in cool water and pat dry.

Prepare a baking pan by placing a metal cooling rack on a sheet pan – preferable one with sides if you are as clumsy as I am. Set aside. Preheat oven to 400 degrees.

Prepare a dipping station: I bowl of flour, then a bowl with the egg, then the breadcrumbs. Mix in some Parmesan cheese into the bread crumbs.

Dip each slice in the flour. Then egg. Then crumbs. Place on the prepared cooling rack / pan combo.

Lightly spray each slice with cooking oil. Flip slices and spray the other side. Bake for 20 minutes per side, flipping them over halfway through.

In the meantime, lightly spray a 8 x 8 casserole dish with cooking spray. Pour in a light layer of pasta sauce to just cover the bottom of the pan. When eggplant is finished baking, put them in a single layer on the bottom of the pan. Top it with some sauce, a sprinkle of grated Parmesan, and a layer of Mozzarella. Scatter on some chopped basil. Repeat another layer until all the eggplant has been used. Cover the top with more sauce.

Bake at 400 degrees for 30 minutes. Can be made ahead and baked later. Just allow an extra 10 minutes or so if the pan is chilled.

4 Comments leave one →
  1. September 21, 2008 3:28 pm

    I don’t think we even have enough kitchen space to attempt this! It looks deeelicious though. This is Shawn, btw. We were at the same end of the table at the New Media Meetup.

  2. September 21, 2008 7:28 pm

    Hi Shawn! I know, it’ really labor intensive. I don’t plan on making it again until next year. All eggplants we get from now on are hitting the grill!

    Glad we met you guys yesterday! I see Katy left a few comments as well…

  3. September 23, 2008 5:10 am

    But it is as good as the Parmiggiano?

  4. September 23, 2008 9:00 am

    Of which Parmiggiano do you speak? the Reggiano perhaps?

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