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Eggplant Parmesan Extraordinaire!

Updated on August 10, 2017
4.7 stars from 3 ratings of Eggplant Parmesan

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Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Enough for 6

Ingredients

  • 2 Lg. Eggplants, about 1 lbs. a piece
  • 1 bag or 6 cups Mozzarella cheese, shredded
  • 8 oz. (approx) Ricotta cheese, part skim
  • 1 jar Spaghetti sauce, Prego
  • 5 slices or 5 cups Bread crumbs, Hm made or store bought
  • 2 cups Parmesan or Romano cheese, grated sprinkle cheese.
  • 4 Eggs
  • 3 Tbs Water
  • Salt or garlic salt, to taste
  • Pepper, to taste
  1. Pick two of the biggest eggplants you can find, a little soft. I make this recipe when they are on sale. My store just had them for $1 a piece. Good enough for me!
  2. Put 5 slices of good bread in food processor (or 5 cups store bought bread crumbs), set in a bowl and mix with about 2 cups grated Parmesan cheese, (not the fresh kind of cheese, the kind you sprinkle.)
  3. In separate bowl, put 4 eggs and 3 Tbs. water and mix well with fork.
  4. Wash and peel the eggplants, chop them into slices about 1/2 in thick or less.
  5. You'll need two pans to bake the eggplant individually, and I like to save on clean up so I cover a cookie sheet with tin foil and spray it with Pam and bake half the eggplant on the cookie sheet, then use the baking pan Im going to bake the whole dish in, spray it with Pam and reuse it when I put it all together. After, if you were careful, you can put the cookie sheet away without having to wash it, and bake the whole dish in the deeper pan, that way you'll only have to wash one pan at the end of the day. You can also re-use the tin foil from the cookie sheet to cover the main dish in while it cooks, but maybe I'm getting too thrifty now.
  6. Stir the eggs again, submerge a slice of the eggplant in the egg and then dredge it through the bread crumb mixture, covering both sides. Fill the pans with the eggplant.
  7. Bake at 375 for 20 min. then flip it and bake the other side for additional 20 min. until golden brown.
  8. Place all eggplant on cookie sheet and sprinkle a little olive oil at the bottom of the deeper pan. It should already be pretty well coated from the Pam, don't worry about the bread crumbs at the bottom. It's all good.
  9. Layer dish: Use half a jar of spaghetti sauce on the bottom of pan, doesn't need to fill the whole space. Spoon contents of smallest tub of ricotta cheese into the bottom of pan. (This doesn't need to be spread out evenly either, just spooned out evenly... it will disperse just fine on its own.) Layer largest eggplant on bottom, sprinkle 3 c. mozzarella cheese over first layer, repeat steps, making a second layer only no ricotta the 2nd time.
  10. Bake at 375 with tin foil loosely covering for 20 min. Take out of oven, sprinkle with salt, Parmesan cheese, and pepper. Bake for 5 more min. Let cool for 5 min. Serve with angle hair pasta or spaghetti.

Comments

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    • Sed-me profile image
      Author

      Sed-me 2 years ago from An undisclosed location.

      Sure. I hope you'll enjoy it. :)

      (Merry Christmas!)

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      I shiuld try baking eggplants for a change, tq

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Don't you hate that? When you never get to have something that is a favorite b/c no one else likes it? For me it's coconut. But I have discovered if you buy something in a very small portion, you can enjoy it without having to throw some big pie or whatever away.

      Maybe you could buy a frozen serving. There are a few good ones out there... or just wait for a meal out. I wish you much eggplant in your future. :)

    • Jill Freeman profile image

      Jill Freeman 3 years ago from Pennsylvania

      This is one of my absolute favorites. I rarely make because it it NOT one of my family's favorites! So glad you shared the baking part - I will share with my daughter who lives away and is an aubergine lover as well!

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      You're welcome. :)

    • Dr Billy Kidd profile image

      Dr Billy Kidd 3 years ago from Sydney, Australia

      This is one of my favorite dishes. Thanks.

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Yum. Sounds like an appetizer that way.

    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      I like to use plenty of eggplant so I can eat a slice or two (or three) after it's baked, before it gets assembled for the casserole. Love it both ways!

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Thanks Calc. It tastes better and it's faster. I hope you'll get to try it someday. :)

    • profile image

      calculus-geometry 3 years ago

      Glad you came back to share more recipes, Beth. This is a great one, so many dishes that traditionally say you have to fry something first turn out just fine if you bake instead. My husband for sure doesn't need to eat that much grease!

    • profile image

      julieannbrady 3 years ago

      Roger that! Will report back when assignment has been completed. ;)

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Well you might have to freeze it, as it makes a big pan full. :)

    • profile image

      julieannbrady 3 years ago

      Well, I will have to report back! That sounds like quite a deal at $1.00 each as this could be a healthy and inexpensive meal -- I might be having it more often! Am a senior single gal on the SS budget. ;)

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      No, I believe they are sold by quantity. When I bought them on sale, they were a dollar a piece.

    • profile image

      julieannbrady 3 years ago

      What does one cost? Or do they normally go by weight??

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Oh great. I hope they're on sale for you.

    • profile image

      julieannbrady 3 years ago

      My dear! It's been bugging me that I went grocery shopping almost immediately after dropping by previously and I FORGOT to pick up the ingredients! Geez ... note to self, write a list. Ever go to the grocery store and have something in mind and then you come home to realize "I forgot that main item!" Well, I think tomorrow will be the shopping day for me ... and I aim to pick up the eggplant parmesan ingredients.

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Im very excited to hear that. I hope you will love it. :)

    • profile image

      julieannbrady 3 years ago

      My dear! I love love love eggplant parmesan and often will order that when I am at a restaurant and see it on the menu. I think it is Stouffer's who has a nice preparation of it. I think it is about time I tried making it for myself! Thanks for the YUMM this morning -- going grocery shopping later.

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Wow, you grow your own? Do you have a lot of recipes for eggplant? I hope you like this one. Thanks so much for commenting. :)

    • Solaras profile image

      Solaras 3 years ago

      I just picked an eggplant from the garden and was looking for a recipe. Maybe i can try to make a little side dish with it! Thanks for sharing. Thumbs up and Useful!

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      lol. You can do it! :)

    • Doris Dancy profile image

      Doris H. Dancy 3 years ago from Yorktown, Virginia

      I'm going to try this dish very soon. I love eggplant. I'm not the greatest cook in the world and that is another reason why I NEED to follow you. The recipe seems easy enough so MAYBE I won't mess it up. Sed-me, I may need a little prayer.

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Thanks choosetolive, it is good and it's definitely easier than frying each piece.

    • choosetolive profile image

      Ravi and Swastha 3 years ago from London, Canada

      Nice recipe to try !

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Wonderful. I hope you'll like it!

    • Fullerman5000 profile image

      Ryan Fuller 3 years ago from Louisiana, USA

      My mom loves this eggplant parmesan. It is one of her favorite Italian dishes. Me I prefer chicken parmesan, but I am willing to give this recipes shot. I am sure she will enjoy it. Thanks for sharing.

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Thanks Getit!

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Alicia, if you are gonna try eggplant for the first time... this is probably a good way to go... I actually prefer this to chicken parmesan when I go out and I really like chicken. Try it at Macaroni grill or someplace safe first and if you like it, then you can make it yourself. :)

    • Sed-me profile image
      Author

      Sed-me 3 years ago from An undisclosed location.

      Ms Lizzy, it's still really good baked, I promise, but I know you gotta do what you gotta do! lol... Thanks for commenting.

    • GetitScene profile image

      Dale Anderson 3 years ago from The High Seas

      I make a version of this and love it. Great recipe. Well done.

    • Alicia Wilson profile image

      Alicia Wilson 3 years ago from Rochester, New York

      I've never had eggplant before but this looks amazing!

    • DzyMsLizzy profile image

      Liz Elias 3 years ago from Oakley, CA

      Oh, my favorite dish of all time, I think! Hubby, unfortunately, prefers the old breaded and fried version. And eggplant is capable of soaking up half a bottle of olive oil!!!

      Nevertheless, I am going to make this dish again in the not too distant future!

      Voted up!