We made this for dinner tonight and it was quite enjoyable. This is a simple and economical way to enjoy good Italian food at home. I cut the eggplant slices about 3/4 inch thick as Sandra Lee suggests in the original recipe, however, will cut them about 1/2 inch thick next time for more tenderness. I have made a few changes from her original recipe at Sandra's Money Saving Meals.
In a large pot over medium-high heat, add the oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes.
Preheat oven to 375 degrees F.Set up a breading station using 3 dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs and 2 tablespoons Parmesan and season with salt and pepper, to taste. Peel and slice the eggplant into 1/2-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs.
Arrange the eggplant on 2 sheet trays fitted with racks and bake in oven until crispy, about 20 to 25 minutes. First spray the racks with cooking spray.
Turn the oven to broil. Put the eggplant, overlapping, into a baking dish in rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan cheese. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. When broiling leave the oven door cracked open and put the pan on the top rack in the oven. Serve the eggplant parmesan with spaghetti noodles and the remaining sauce.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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