Eggplant Parmesan


For Eggplant:
2 large eggs, lightly beaten
1 tablespoon  water
2 cups  breadcrumbs
1/4 cup grated fresh Parmigiano-Reggiano cheese
2 large eggplants, cut crosswise into 1/2-inch-thick slices

For Filling:
1/2 cup  torn fresh basil
1/4 cup grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon  crushed red pepper
1 1/2 teaspoons  minced garlic
1/4 teaspoon salt
1 16-ounce container part-skim ricotta cheese
1 large egg, lightly beaten

Remaining ingredients:
1  24-ounce jar pasta sauce
1/4  teaspoon  salt
8 ounces thinly sliced mozzarella cheese

1. Preheat oven to 375 F.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture, then dredge in panko mixture. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce.
5. Cover tightly with aluminum foil and bake for 35 minutes. Remove foil; top with remaining third of mozzarella. Bake for 10 minutes or until sauce is bubbly and cheese melts. Cool for 10 minutes and enjoy.



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