Eggplant Parmesan-Vegetarian Delight
My family loves to have a meatless Monday meal and I strive bring them as many different vegetarian dishes as I can. One of our most favorites is Eggplant Parmesan which is terrific right out of the oven but can also taste wonderful on a sandwich the next day. I learned a few very simple tips which make my eggplant dish taste better than average if you don't mind my saying.
Tip #1 - Instead of buying your breadcrumbs in a container, consider making your own from day old bread and mixing in some Parmesan cheese for some extra goodness.
Tip #2 - After slicing your eggplant, lightly salt each side and set it aside for about 30 minutes, this will take away much of the bitterness that you often find in eggplant.
Ingredients
- 1/2 cup bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 medium eggplant, cut into 1/2 inch slices
- 5 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 1/2 cups crushed tomatoes
- Salt and pepper to taste
- 1/3 of a 16 ounce block of mozzarella cheese-thinly sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F
- Combine bread crumbs, oregano and basil in a shallow dish
- Dip each slice of eggplant in the bread crumbs coating both sides
- Using medium heat, cook the eggplant slices in a skillet with just a splash of oil for 2 minutes a side until light brown
- Place eggplant in a single layer in an ungreased baking dish-I use a 9 x 13 inch glass baking dish.
- In a small pan saute the garlic in a teaspoon of oil for 2 minutes-then add tomatoes, salt and pepper
- Cook until this mixture is thoroughly heated
- Pour the tomato mixture over the eggplant slices and top with mozzarella and sprinkle Parmesan over all
- Bake in preheated oven for 30 minutes
- Allow to cool for 10 minutes before serving
Love this pan, it's heavy but makes a beautiful dish for eggplant or lasagna
Some Interesting Eggplant Facts
Eggplants are planted in most gardens as annuals but in fact they are a perennial vegetable. There are many different varieties of eggplant and they are now available at your grocery store year around. The very best eggplants come from August through October right from your local farmers market. Eggplants are in the same family as tomatoes, sweet peppers and potatoes which is the nightshade family of vegetables. Eggplants are loaded with vitamins and minerals and also has some antioxidants which are great for your health.
An interesting fact - Male eggplants are usually not as bitter as the females (bet you didn't know there were boy and girl eggplants). Females always have more seeds which gives the eggplant a slight bitter taste. How do you tell the girls from the boys? Check out the blossom scar on the bottom of the eggplant. If it's a long slit, it's a girl. If it's smaller and circular, it's a boy.
Some great vegetarian recipes in this book
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Guestbook
AUTHORWe love to go meatless at least a couple days a week and this is one of our favorites too!Enjoy!
I like my meat. I was talked into eating a veggie lasagna once by co-workers and loved it. I love eggplant but only know to fry it. This would be a nice change with or without meat.
- AUTHOR
Thank you @ocfireflies-Enjoy!
How incredibly scrumptious and informative. I did not know there was such an easy way to tell the eggplants apart. Will be trying this one soon for I want to do it especially since this is the best time of year. Great hub and voted up for sure.
ocfireflies aka Kim
- AUTHOR
Hi Pam - I have a picky husband too and this seems to be the answer! thanks for stopping by : )
Thanks for the salt tip on the eggplant. It doesn't bother me...I always eat the skin, but my husband is picky. This might do the trick!
- AUTHOR
SandyMertens give it a try, I think you'll really like it! Thanks for visiting : )
I have never had eggplant. Something that I need to try.
I'd love to taste it! My mouth's watering!
wow looks delicious, I love eggplants.
I'm delighted to find another family who observes Meatless Monday here on Squidoo. Some time ago, I stopped buying eggplant because quite often I did not enjoy the recipes I made with it, and my sweetheart refused to eat them, but I am going to give this a try because of your tip to reduce bitterness by salting the eggplant and let it rest for 30 minutes. I'm thinking that might also draw out some of the excess moisture as well, which might make them a little less slimy in texture. Yes?
Like the sound of this!
- AUTHOR
@Margaret Schindel: Thanks for visiting!
This sounds very similar to how we make eggplant parmesan at our house! Really delicious. Thanks for sharing your recipe!
Great easy to make recipe. Must try.
- AUTHOR
@DawnRae64: It really is a yummy dish----you're welcome anytime!
Yummy! I want to eat at your house on Mondays if this is the kind of thing you serve. It looks good!
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