Just Jenn Recipes

Baked Eggplant Parmigiana

Eggplants from the farmer’s market are gorgeous right now. This is an easy way to serve up a small side of eggplant parmigiana for your whole family.

This is a really nice side dish to pasta, and allows people to serve themselves, making less work for you in the end. Not only that, the baking allows all the flavors to combine in the best possible delicious way.

Eggplant Parmigiana recipe

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Baked Eggplant Parmigiana

Ingredients:

2 Italian eggplants
all-purpose flour
2 eggs
breadcrumbs
salt and pepper
2 tablespoons olive oil
2 cloves garlic
1 (28 oz) can tomatoes
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
fresh ground pepper
1-1/2 cups mozzarella cheese
1/4 cup parmesan cheese

Instructions:

Slice the eggplant into rounds and sprinkle with salt. Let dry out on paper towels.

Prep your dredging ingredients by setting up three dishes, on with flour, the second with beaten eggs and the last dish breadcrumbs seasoned with salt and pepper.

In a pan on medium heat stir the olive oil and garlic.

Dredge the eggplant, going from the flour, to the egg, to the breadcrumbs and into the frying pan. Cook a few minutes until brown, then turn over and brown the other side. Let drain on a wire rack.

Preheat the oven to 350 degrees. In a large mixing bowl stir together the tomatoes seasoning with the oregano, salt, garlic powder, onion powder and fresh ground pepper.

Using a 2 quart baking dish, lay down half the eggplant slices. Top with the tomato mixture and then half the mozzarella. Lay the rest of the eggplant slices on top of that. Top with the rest of the tomato mixture, the rest of the mozzarella, and then the parmesan cheese.

Place the baking dish on a baking pan in case it bubbles over, and bake for 30 minutes.

Let cool slightly and serve.

2 Responses to “Baked Eggplant Parmigiana”

  1. I love eggplant! And this recipe looks soooo yummy!

  2. Anna says:

    Hi Jenn,

    A friend of mine gave me a couple of eggplants this morning. It’s a vegetable I hated growing up, but over the years I’ve started liking it on things like pizza. I’ve never made eggplant parmigiana, but I’m going to try your recipe tonight. I’ll let you know how it goes.

    Also, I noticed on eHow, it says to salt and put a heavy skillet over the eggplant to press it. I think I’m going to try pressing it down before I bread it.

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