Baked Eggplant Parmesan
This past weekend, I ventured into unknown territory using Eggplant for the first time at least as far as I know. The thought of Eggplant Parmesan sounds so good, I knew that I wanted to try it. The most common way to make this is frying the eggplant; however, I was trying to keep it as healthy as possible so thanks to a Martha Stewart recipe that I found I decided to bake it instead.
I also ask on my Facebook if you keep it meatless or not? I had every intent of keeping ours meatless then on a whim I added a pound of ground beef to the sauce because my husband was not in the mood for a meatless meal. Honestly, I was really happy with the result and glad that I added it mostly because after making it my husband was not a big fan of the texture of the eggplant so he was happy to have the meat in the meal. I really liked the eggplant and thought this dish was delicious!
I am also going to try this same breading on chicken soon and do a Chicken Parmesan.
I am going to provide you with the recipe I used, remember if you do not want to add the meat just leave that step and ingredient out.
- Olive Oil
- 2 Large Eggs
- 3/4 Cup Plain Breadcrumbs or Gluten Free Breadcrumbs
- 3/4 Cup Grated Parmesan
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 2 Large Eggplants (Peeled and sliced in 1/2 inch rounds)
- 1 Lb Ground Beef, Cooked and Drained
- 26 Oz Chunky Pasta Sauce
- 1 Can 14.5 Oz Diced Tomatoes
- 1 1/2 Cups Shredded Mozzarella
Preheat oven to 375*. Add the oil to 2 baking sheets to place the prepared eggplant on later. Using 2 medium sized bowls, whisk the eggs and 2 Tbsp water in one bowl. In the other bowl add the breadcrumbs, Parmesan, oregano, and basil with a dash of salt and pepper.
Next, dip the eggplant slices in the egg mixture let the excess drip off then dip in the breading mixture. Place these on the baking sheets and bake for 25 minutes. Then, turn them over and bake an additional 25 minutes on the other side.
Meanwhile, after you have drained your ground beef add in the pasta sauce and mix together letting it simmer in the skillet for 10 minutes until warmed through.
Once the eggplant is baked, spray a 9x13 baking dish with cooking spray. Place half of the eggplant on the bottom of the dish then 1/2 of the meat mixture topping it with 1/2 the Mozzarella. Place another layer of eggplant, then the remaining meat mixture, next I evenly poured the diced tomatoes on top of the meat mixture then topped it with the Mozzarella. This will bake in the oven 15-20 minutes until the cheese is melted.
Recipe Adapted: Martha Stewart Eggplant Bake
Enjoy this delicious dish!