Baked Eggplant Parmesan
This recipe features crispy breaded eggplant slices layered with spicy tomato sauce and gooey melted mozzarella cheese. The comforting flavors and textures come together perfectly in this delicious dish that is sure to be a crowd-pleaser. Bon appétit!
— Constant Cookbook
Ingredients
- 1 egg, beaten with 1 Tbs. water
- 1/2 cup dried bread crumbs
- 1/2 tsp. dried oregano
- 2 Tbs. freshly grated Parmigiano-Reggiano cheese
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 2 small eggplants, about 1 1/2 lb. total, cut into 8 slices
- 2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
- 1 cup shredded mozzarella cheese
Instructions
- To make the spicy tomato sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté for 1 minute. Add the tomatoes and red pepper flakes, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce is thick, about 40 minutes. Season with salt and pepper. Let cool slightly. Measure out 2 cups (16 fl. oz./500 ml) of the sauce and set aside. Save the remaining sauce for another use.
- Preheat an oven to 400°F (200°C). Lightly oil a 9-by-13-inch (23-by-33 cm) baking dish.
- Put the egg mixture in a wide, shallow dish. Put the bread crumbs in another dish and stir in the oregano, Parmesan, 1/2 tsp. salt and 1/8 tsp. pepper.
- In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Working with 4 eggplant slices at a time, dip each slice in the egg mixture, letting the excess drip back into the bowl. Coat both sides with the bread crumbs and cook, turning once, until browned, about 6 minutes. Repeat with the remaining 1 Tbs. olive oil and the remaining eggplant. Transfer to a plate.
- Spoon one-third of the reserved sauce over the bottom of the prepared dish. Arrange half of the eggplant slices in a single layer on the sauce. Spoon one-third of the sauce onto the slices and sprinkle with half of the mozzarella. Top with the remaining eggplant slices and cover with the remaining sauce and mozzarella.
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- Bake until the eggplant is tender and the cheese is lightly browned and melted, about 15 minutes. Divide among plates and serve. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
Yield
Serves 4.
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