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Volume III
June 15, 2012

Weekly Home / Recipe Center

Eggplant Parmigiana

Serves 8


2 teaspoons olive oil, preferably extra-virgin
3 eggs
3 tablespoons water
1 1/2 cups plain dried bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 eggplant, peeled and sliced 1/4 inch thick (about 2 lb)
3 (15-ounce) cans diced tomatoes in juice
2 cloves minced garlic
1 cup shredded part-skim mozzarella cheese

1. Preheat the oven to 400°F. Lightly coat 2 baking sheets with 1 tsp oil each. Spray a 9 x 13-inch baking pan with nonstick cooking spray.

2. In a shallow bowl, beat the eggs with the water. In another shallow bowl, combine the bread crumbs, 1/4 cup of the Parmesan cheese, and the Italian seasoning.

3. Dip the eggplant slices into the egg mixture, then coat with the bread crumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. Bake until lightly browned, about 15 minutes, then turn the slices and bake until crisp-edged, 15-20 minutes more.

4. In a medium saucepan, combine the tomatoes with the garlic. Bring to a boil, covered, stirring as needed lower the heat and simmer 15 minutes. Set aside.

5. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a single layer of eggplant slices over the sauce, then top with another layer of sauce. Sprinkle with 1/3 of the mozzarella cheese, then top with another layer of eggplant slices. Repeat to make 2 more layers, then sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until bubbly, about 20 minutes.

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