Cooking With Bwog: Eggplant Parmesan
Written by Mary Welsh
Welcome back to reality, Bwoggers. Well, I’m sure some of you went to warm and sunny places like Cancun or the Bahamas over break, but sadly, spring has not yet graced New York City. So, to keep yourself nice and toasty this week, consider making some gooey, cheesy, just damn delicious Eggplant Parmesan.
~3 Italian eggplant, sliced into medium sized rounds and scored on both sides
Panko bread crumbs
Salt and pepper
Italian seasoning (i.e. oregano, basil, garlic powder, chili flakes, salt and pepper)
Mozzarella and parmesan cheese combination (1-2 bags, according to your cheese dependency)
1 jar of your favorite pasta sauce
Preheat oven to 450℉
Place eggplant rounds on a non-stick baking sheets and toss with generous amounts of olive oil, salt and pepper. Bake for 20-30 minutes, or until browned and tender. ALTERNATIVELY- Fry eggplant rounds in a skillet with olive oil over medium-high heat. Set eggplant aside.
Spread a layer of tomato sauce into a deep baking dish.
In one bowl, whisk eggs. In a separate bowl, mix panko bread crumbs with salt, pepper and italian seasoning.
Dip eggplant rounds into egg mixture and then into bread crumb mixture. Be sure to cover both sides completely.
Place dipped eggplant rounds into the pan in one layer, so that it covers the tomato sauce. Add more tomato sauce and cheese on top of the eggplant. Continue adding alternating layers of eggplant, tomato sauce and cheese into the baking dish. Finishing with cheese.
Bake eggplant parmesan until cheese is browned and bubbly. About 15-20 minutes. Serve with bread.
If you’re feelin’ fancy, throw some pesto into the mix for an even creamier, earthier eggplant parm.
Image Via Bwog Staffer