Baked Eggplant Parmigiana
(Makes 4 servings)
1 large egg
1 tablespoon (15 ml) water
2/3 cup (160 ml) coarsely crumbled soda crackers
1/2 cup (125 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) freshly grated Parmesan cheese set aside for final layer
1/2 teaspoon (2.5 ml) dried oregano
1/2 teaspoon (2.5 ml) dried basil
1 large eggplant, peeled, sliced into 1/2-inch rounds
1 can (680 ml) tomato sauce
1 1/4 cups (310 ml) freshly shredded mozzarella
Preheat oven to 375° F (190° C).
Cover a baking sheet with parchment paper.
In a bowl, combine egg and water. Whisk to mix well.
In a larger bowl, combine the crackers, Parmesan cheese, oregano, and basil. Mix well.
Dip the eggplant slices in the egg mixture, shake to remove excess liquid, and place the slices into the cracker mixture. Turn the eggplant over to be sure all sides are coated with crackers.
Place the breaded eggplant on the parchment lined baking sheet.
Bake for 20 minutes then turn and bake for 20 minutes more.
Remove the eggplant from the oven. Turn the oven temperature up to 400° F (204° C).
Cover the bottom of an 8 x 8 baking dish with 1/3 of the tomato sauce.
Arrange 1/2 of the breaded eggplant over the sauce.
Cover the eggplant with 1/3 of the tomato sauce. Spread 1/2 of the mozzarella cheese over the tomato sauce.
Place a second layer of eggplant. Cover the eggplant with the remaining tomato sauce. Cover the sauce with the remaining mozzarella. Top the mozzarella with the remaining Parmesan cheese.
Bake for 20 minutes. Let stand for 5 minutes before serving.
The Cooking Ladies’ 10th cookbook, “On the Road with The Cooking Ladies, Let’s Get Grilling” is available on Amazon at http://amzn.to/2CjLfR0 and wherever books are sold.
The first two books of Phyllis and Lamont’s new book series Stratford For All Seasons are available on Amazon at Stratford For All Seasons: Theatre & Arts https://amzn.to/2SOmmGm and Stratford For All Seasons: Secrets & Surprises https://amzn.to/2vutbEY
You can follow The Cooking Ladies on Facebook, Twitter, Instagram, and Pinterest. Links are on their website: www.thecookingladies.com
Sounds delicious and easy to prepare. I am certainly going to try this especially as I have some old crackers past their ‘best by date’ and were due to be tossed!
Hope you like it, Pat.
Look forward to trying this. I love eggplant and they’re at the market these days. Thanks!
Perfect with a salad. Enjoy!