Tuesday, May 02, 2006
Twice Baked Eggplant Parmigiana
I love Eggplant Parm, but I don't eat it that often because it is very rich and filling. So I decided to create a recipe that would be lighter in taste and on the waistline. I kept it traditional by keeping the breading but I lightened it up by baking it instead of frying it.
2 Medium Eggplants
Salt & Pepper
1 Teaspoon Garlic Powder
1 Cup Seasoned Breadcrumbs
2 Eggs Beaten
1/2 Cup Flour
2 Cups Marinara Sauce
Freshly grated Parmigiano Reggiano Cheese (I would'nt skimp here because the flavor it worth the extra money and effort)
Handful of Shredded Mozzarella Cheese
Olive Oil Spray (I use Mazola Pure)
Peel the eggplants and slice them lengthwise into 1/2 inch thick slices. Salt the slices and let sit for about 15 minutes to release moisture and bitterness. Rinse under cold water and pat dry.
Line up 3 pie plates or platters and fill one with flour, one with the beaten eggs and the last with the breadcrumbs.
Season the flour with salt, pepper and garlic powder. Dust the each eggplant slice with the flour, dip in the egg mixture and then in the breadcrumbs. Spray 2 baking sheets with olive oil and place the slices in a single layer.
Bake in a 400 degree oven for about 20 minutes until the slices are golden brown.
Spray a square pyrex pan with a little oil and spread a layer of marinara sauce on the bottom. Place about 3 slices of eggplant down and add a layer of sauce and sprinkle with about a tablespoon of parimigiano cheese. Continue layering with eggplant, sauce and cheese. Sprinkle the top layer with the mozzarella cheese and more parmigiano. Bake in a 350 degree oven for about 30 minutes. Let sit for about 10 minutes and enjoy!