We bought eggplant at the farmer's market so we turned to one of our favorite new cookbooks: Minnesota Farmers Market Cookbook and found a recipe for Eggplant Parmesan. It was fantastic - tasted like lasagna but much healthier.
- 2 large eggplants
- 2 tsp salt
- 1 cup flour
- 2 eggs (beaten)
- 1 1/2 cups breadcrumbs (whole wheat, panko, whatever your preference is)
- 2 tsp Italian seasoning
- 1 tsp garlic salt
- 3 cups of marinara sauce
- 3 cups of mixed Italian cheeses (mozzarella, parmesan)
- Slice the eggplants into 1/2" rounds.
- Salt the eggplant and let it sit for 20 - 30 minutes. This is supposed to help reduce the bitterness that is especially common in larger eggplant.
- Rinse the eggplant then pat dry with paper towel.
- Place flour in a plastic bag with half of the eggplant slices, seal the bag and toss until all eggplant are coated evenly. Remove eggplant and repeat with remaining slices of eggplant.
- Preheat the oven's broiler.
- In a small bowl, beat the eggs.
- In another small-medium size bowl, mix the breadcrumbs, seasoning, and salt.
- Dip each eggplant slice in the beaten eggs and then in the breadcrumb mix fully coating each side.
- Place the covered eggplant slices in a large baking sheet (greased).
- Broil for 5 minutes until golden brown, then flip and broil the other side for 2 - 3 minutes until golden brown. Remove the eggplant from the baking sheet.
- Preheat oven to 375 degrees.
- Spray a 9"x13" baking dish with olive oil then spread a cup of marinara sauce along the bottom.
- Arrange about half of the eggplant in the baking dish, spread a cup of sauce over the eggplant and sprinkle half of the cheese over the top.
- Place the other half of the eggplant slices on top and spread the remaining marinara sauce and sprinkle the remaining cheese on top.
- Bake for 30 - 40 minutes until bubbly around the edges and until the cheese is slightly browned.
- Let cool for about 5 minutes and serve.