Some ooey gooey cheesey eggplant is what you need right now. Trust me.
With back-to-back classes, who wouldn’t want some eggplant parmesan to throw in the microwave between Zoom sessions?
- 2 eggplants
- 2 cups of breadcrumbs
- 1.5 cups of grated parmesan cheese
- 1 cup of all-purpose flour
- 4 or 5 eggs
- Extra virgin olive oil
- 28 oz of crushed tomatoes
- Dried basil
- Dried oregano
- Salt and pepper
- 1 pound of fresh mozzarella
- Wash the eggplant and then cut them into slices about ¼ to ½ inch thick. Let them sit for one to three hours. I set cutting boards out on my counter with some paper towel underneath the eggplant and changed out the paper towels after about an hour and a half. I then salted the eggplant.
- Preheat the oven to 425 F. Cover two baking sheets with tin foil and spray with a non-stick spray or oil.
- Get three bowls and fill them with 1. flour with some salt and pepper; 2. 4 or 5 eggs whisked together; 3. the breadcrumbs and parmesan cheese (use about 1 cup of parmesan cheese, save the rest for later).
- Take your eggplant slices and dip them into the flour then the eggs then the breadcrumb bowl then sit them on the baking sheet.
- Put your eggplant in the oven for about twenty minutes.
- While the eggplant is cooking, you’re going to prepare the rest of the dish. Simmer your tomatoes, basil, oregano, salt, and pepper in a pot until hot and properly seasoned.
- Cut up the fresh mozzarella into chunks.
- Then get a baking dish (I used a 9×13 Pyrex dish) and put a thin layer on the bottom.
- Take your eggplant out and lower the heat to 350 F.
- Put down a layer of eggplant, then a layer of sauce, then mozzarella, then eggplant, sauce, mozzarella, until you finish with all your supplies. The mozzarella should be the top layer when you’re done.
- Put the rest of the grated parmesan on top of your stacks.
- Bake your masterpiece for forty to forty-five minutes. The top layer of mozzarella should look melty and slightly browned in spots.
- Let the dish sit for a few minutes and enjoy!
yummy eggplant parmesan via Bwogger