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Eggplant Parmesan - Baked With A Plethora

Updated on September 6, 2019

You're Welcome!

Actually, you can thank my child for this recipe. My daughter had some eggplant from us, and some tomatoes and winged the recipe. She was successful and then, of course, I had to try it.

My husband took a bite, and after he blew on the glob of food on his spoon, he gently popped the morsels in his mouth. He started to smile. "That's tasty!" was his comment.

Precooking Eggplant and Sausage

It is important to cook the eggplant before you start, plus it is important to fry the sausage before you start as well.

Right. It's not about eggplant or sausage. Nope. It's about confusing your senses to believe that you are eating lasagna. The eggplant is like the noodles and the sausage is flavored with its flavoring, like usual and the dish is just yummy.

That's all I got to say about that!

Ingredients

  • 1 eggplant, peeled and sliced, breaded and fried
  • 1 package crackers, chopped fine
  • 2 eggs, beaten
  • 1 pound italian pork sausage, browned
  • 1 can mushrooms
  • 2 green pepper, chopped
  • 1/2 cup onion, chopped
  • 1 jar marinara sauce
  • 2 tablespoons olive oil
  • 10 roma tomatoes, chopped
  • 2 cups Asiago and Parmesan cheese, shreds
  • 1 sprig cilantro leaves
  • 1/2 teaspoon garlic powder

Instructions

  1. Two frying pans. One metal baking dish. Oven 350.
  2. Fry sausage, onion, mushrooms and pepper until browned. Add jar of marinara. Set aside.
  3. Cut eggplant, dip in egg wash and cracker crumbs and lightly fry in a cooking spray coated pan until eggs are lightly browned.
  4. Put a few shakes of olive oil in the bottom of your baking dish. Layer eggplant and marinara mixture in dish with sprinklings of cheese and cut tomatoes. Sprinkle garlic powder on the first layer.
  5. Cover with cheese and cut tomatoes and bake until bubbly, about 30 minutes. Heat to 165 degrees.

Cook Time

Prep time: 1 hour
Cook time: 40 min
Ready in: 1 hour 40 min
Yields: serves two people for days

Simultaneously

This part compares to the guy who used to entertain us by swinging his ankle with a ring on it, stick in mouth spinning a plate, yo-yo in one hand, and patting his tummy with the other hand, while jumping up and down.

Yes. Cooking this dish is kind of like that guy. Well. Maybe not that bad.

The green pepper was added after and it was crunchy. It would have been better to fry it with the sausage. As it as, the onion, mushrooms and sausage were cooked together. The pepper was added when I stirred in the jar of marinara.

The eggplant was peeled, sliced, dipped in egg and coated with finely chopped saltine crackers. The pan was on medium heat and a light coating of cooking spray was added before adding each batch of egglant. The eggplant was fried until it was golden brown.

Then, olive oil was put in the bottom of the pan, eggplant pieces were placed in a layer, then half the meat mixture was spread over the eggplant, a light dusting of garlic powder, some cheese and a couple handfuls of roma tomato chunks. Then, the second layer of eggplant, sauce and some more cheese and more tomatoes on top. I almost forgot the cilantro leaves. I plucked some leaves from the plant I purchased and sprinkled them across the top.

Then, baked at 350. I covered my pan at first, and at 30 minutes, I uncovered the pan. It was about 135 degrees, so I baked it until the temperature was at least 165.

Add Ins

The cheese is of your choosing. We used marinara sauce. We like mushrooms, so we added mushrooms.

Olive Oil

My daughter used olive oil in the bottom of her pan. Olive oil really doesn't matter. It could be any oil. Or, butter?


Prepare the Eggplant

You'll need to fry the eggplant.

Dip in egg, coat in crumbs, fry on medium until the egg is lightly browned.

Layer in Pan

Again, it's like making lasagna, only instead of noodles, the eggplant is the noodle.

Olive oil.

Eggplant.

Sauce.

Garlic powder.

Cheese.

Tomatoes.

Repeat.

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Wesman Todd Shaw, thank you for your comment. Hope you try it. Eggplant really doesn't have much flavor. I think it would be described as bland. This particular dish was enhanced by the marinara sauce and the spicy sausage, and I'm sure the cilantro did perk it up a bit.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      R Talloni, thanks for your comment. It was pretty tasty, but I still think the pepper should have been fried in the sausage...next time... the toss up for cheese was between parmesan or sharp cheddar.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      23 months ago from Minnesota

      Louise Powles, you are welcome. Let me know if you try it and what you think!

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 

      23 months ago from Kaufman, Texas

      This is something I'm really pretty interested in. For one thing, eggplants are a thing I recall growing up. I recall one time my mother bought one, and used it in some meal. That's exactly all I remember about it.

      I don't recall if I liked it, hated it, or what. So I'm very curious about how I really think and feel about eggplants, and there is only one way to get to the answer.

      There is sausage, so this isn't some freaking vegan thing. No use for vegan dishes on this end, and I see you have cilantro in the recipe. I love cilantro more than I love most things.

    • profile image

      RTalloni 

      23 months ago

      Thanks for sharing your method of using eggplant. It looks like a yum casserole! I like the idea of using parmesan because it is so high in calcium and eggplant provides nutrients that help our bodies absorb it.

    • Coffeequeeen profile image

      Louise Powles 

      23 months ago from Norfolk, England

      Thanks for the recipe. This does sound lovely. =)

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