How to Cook Eggplant Parmesan

Turn eggplant into an entree with eggplant Parmesan.

Mellow eggplant encased by a crisp crust, bathed in a rich tomato sauce and layered with mozzarella cheese would make just about anyone happy it's supper time. It's a vegetarian dish that's satisfying even for meat lovers. The dish may sound complicated but it takes only a few steps. This version bakes the eggplant rather than frying it.

Things You'll Need

• 3 medium eggplants - 3 lbs.
• Knife
• Cutting board
• Salt
• Colander
• Paper towels
• 1 1/2 cups Parmesan cheese
• 3 cups bread crumbs
• Bowls
• 6 medium eggs
• 1 tsp. each dried parsley, basil, oregano and fennel seeds
• Cookie sheets
• 2 tsp. olive oil
• Baking pan, 13 inches by 11 inches
• 4 cups prepared tomato spaghetti or pasta sauce
• 16 oz. grated mozzarella cheese

Instructions

1. Cut the eggplant into 1/2-inch thick slices. Sprinkle lightly with salt and set aside in a colander for 30 minutes. Rinse and pat dry. The salt draws out any bitterness. If you use a young eggplant with small seeds you could skip this step.

2. Combine the 3/4 cup Parmesan cheese and bread crumbs in a flat bowl. Beat the eggs in a separate flat bowl. Combine the dried herbs, pepper and flour in a third bowl.

3. Dredge the eggplant into the flour. Put one side down into the flour. Turn it over and put the other side into the flour. Shake off any excess. Dip the slice into the egg. Shake off any excess egg. Place the slice into the bread crumb and cheese mixture so both sides are coated.

4. Place on a cookie sheet spread with 1 tsp. of olive oil. Put in a preheated 375 degree Fahrenheit oven for about 15 minutes or until the bread crumbs are lightly browned. Remove from the oven.

5. Layer the eggplant Parmesan in the baking pan. Spread one-third of the tomato sauce in the baking pan. Arrange half of the browned eggplant slices on top. Sprinkle with half the mozzarella cheese. Spread another one-third of the tomato sauce over the cheese. Arrange another layer of eggplant. Cover with the remaining tomato sauce. Sprinkle the other half of the mozzarella cheese and the remaining Parmesan cheese on top.

6. Bake at 375 degrees Fahrenheit for 30 minutes to 45 minutes until the mixture is bubbly.

Tips & Warnings

• Eggplant may be sauteed in oil for a crispier crust before baking with the rest of the ingredients. Use this same method with chicken, veal or pork cutlets but saute first. .

• Hot cheese burns. Let the dish cool for a few moments before serving.

References

• Food Network; Eggplant Parmesan; Bobby Flay; 2008
• Eva's Kitchen:"Cooking With Love for Family and Friends"; Eva Longoria; 2011