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Baked Eggplant Parmesan

Comments : 5 Posted in : Dinner on by : Chris Tags: ,

baked eggplant parmesan

August has always been a very bittersweet month. It’s still technically very much summer, but it’s also a count down to September and the start of Autumn (or school, when we were kids). August always, always, flew by entirely too fast. And considering how fast the rest of the year has gone, I’m very much afraid that if I even blink or sneeze I will find myself in September.

September. That’s one month away from new Baby. From all the excitement, joy, and yes, sleeplessness it brings.

I realize with that previous sentence I just jumped 10 weeks into the future. But that’s the natural progression of thought in my mind, August – September -new Baby. Again, blink, and summer will be over and we’ll be in that hospital. Crazy.

baked eggplant parmesan

In any event, we’ve got a Baked Eggplant Parmesan recipe to share with you today. And unlike the eggplant parm  you’d find at a certain unnamed Italian restaurant chain, this one is not loaded up with a bajillion calories. The breaded eggplant is baked, not fried, to reduce calories, and we used low fat cheddar and ricotta in place of regular. The result is a dish not dripping with oil but just as tasty as a fried Eggplant Parmesan. A slightly less guilty eggplant parmesan if you will. 🙂

Baked Eggplant Parmesan

Ingredients

  • 2 eggplants (1 pound each)
  • 2 cups bread crumbs
  • 1 cup grated pecorino romano cheese
  • 1/4 cup dried parsely
  • 1/8 cup basil
  • 3 eggs
  • 1 1/2 cups shredded mozarella cheese (use light for calorie savings!)
  • 1 cup (8 oz) ricotta cheese (use light for calorie savings!)
  • 1 jar tomato sauce (or use homemade)

Instructions

  1. Preheat oven to 450 degrees.
  2. Line two baking sheets with aluminum foil or spray with non stick spray.
  3. Beat two eggs in a small bowl. In a pie dish or on a plate, combine the bread crumbs, 1/2 cup pecorino romano cheese, and 1/8 cup parsely.
  4. Slice eggplant into 1/4 inch thick slices.
  5. Dip eggplant slices into egg, then into the bread crumb mixture. Thoroughly coat the eggplant with the bread crumb mixture, then place on prepared baking sheets. (To reduce mess and improve work flow, arrange your workstation in the order of eggplant --> eggs --> bread crumbs --> pan).
  6. Once all the eggplant is coated, place into oven and bake for 30 minutes, flipping eggplant after first 15 minutes.
  7. While eggplant bakes, combine remaining pecorino romano cheese, parsely, basil, ricotta, and egg. Set aside until eggplant is done.
  8. In a 9x12 baking dish, pour a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom. Top with 1/2 of the ricotta cheese mixture, 1/2 mozzarella cheese and sauce. Add additional layers of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce, 1/2 cup mozzarella cheese and additional grated cheese.
  9. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes to crisp the top (optional). Remove from oven and allow to sit a few minutes before serving.
http://thekeenancookbook.com/dinner/baked-eggplant-parmesan

baked eggplant parmesan

5s COMMENTS

5 thoughts

  • Linda
    August 2, 2012 at 4:02 pm

    This is really stuffed eggplant-Yeah!!!!! I’ve made baked eggplant before using spelt or ezekial bread crumbs but never thought to do the ricotta layer. Thank you Thank you

    • Chris
      August 2, 2012 at 5:06 pm

      One of the good things about having a gazillion recipes on the internet to peruse- you can take the best parts of each!

  • Adrienne
    August 6, 2012 at 6:57 am

    I do the baked eggplant parm as well–I just made some red sauce last night so eggplant parm will come later this week 🙂

  • Jaz
    August 8, 2012 at 7:12 am

    This is by far the BEST Eggplant Parm I’ve ever eaten; can’t wait to try it again. I used different cheeses based on what I had on hand and it was scrumptious. Thanks!

    • Chris
      August 12, 2012 at 8:57 pm

      Awesome! So glad you liked it- even the baby ate it here and was looking for more, which says something!

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