Tuesday, August 30, 2011

Baked Eggplant Parmigiana

   We have been getting a lot of eggplant this year which I'm not a big fan of. Because of the fruits (yes, it's a fruit) powerful antioxidant properties, I have been making attempts to incorporate it into our meals. I can finally say that with my yummy eggplant parmigiana, it is not only tolerable but tasty!

Baked Eggplant Parmigiana 
1 medium eggplant. peeled, stem removed
1/2 Jar pasta sauce (I use my homemade garden tomato sauce)
1/2 Cup Panko bread crumbs
1 T basil
1 T flax
1 t salt
shredded or sliced mozzarella cheese (about 1/2 cup)
1/4 C shredded parmesan
1 egg
1/4 C milk

eggplant- post roasting
1. Preheat oven to 450 degrees
2. Cut the eggplant lengthwise into 1/4" slices
3. in one bowl whisk egg and milk
4. in another bowl mix panko, basil, salt, and flax
5. dredge each piece of eggplant into the egg mixture then coat in the panko mixture
6. place eggplant on cookie sheet and bake 7 min on each side
7. when finished roasting change the oven temp to 350 degrees
8. In a greased glass baking dish coat the bottom with a little sauce
9. cover the bottom with a single layer of eggplant, followed by mozzarella
10. add another layer of eggplant, then mozzarella
11. cover in sauce
12. sprinkle with parmesan
13. Bake covered with foil 20 min then 20 min uncovered