|Easy Eggplant Parm|
I love Eggplant Parmesan. It is a great Italian dish for the summer because it's lighter than baked pasta dishes. You only have to use the oven for a few minutes. You won't be heating up the house.
Here is a quick and easy recipe. Take a little help from the store with a jar of your favorite marinara sauce. The Lemon Panko breadcrumbs add that extra yum. You can find these in your grocery store. If you cannot, you can substitute plain Panko breadcrumbs or whole wheat.
1 large Eggplant, peeled and sliced into 1/2 inch-thick rounds (about one pound)
2 Eggs, beaten
Freshly ground Black Pepper, to taste
1 cup Seasoned Italian Breadcrumbs
1/2 cup Lemon Panko Breadcrumbs
1/4 cup grated Low Fat Parmesan Cheese
3/4 cup good quality Light Olive Oil
Course Sea Salt, to taste
1 1/2 cups store bought Marinara Sauce
1/2 cup shredded Mozzarella Cheese
Fresh torn Basil for garnish, optional
Other: Cooking Spray
Preheat oven to 325 degrees. Spray cookie sheet with cooking spray and set aside.
Heat oil in large skillet until it "pops." A good way to test if the oil is ready is to - carefully - add a couple of drops of water to the skillet and if it pops, it's ready to go.
Beat eggs and add fresh pepper to egg, to taste. Mix together Italian breadcrumbs with panko breadcrumbs and Parmesan cheese.
Dip eggplant slices in egg. Coat egg dipped eggplant into the breadcrumb mixture and coat both sides. Repeat process until all eggplant slices are coated.
Add eggplant in small batches to hot oil. Reduce heat and "brown" the eggplant on both sides. You are not deep frying here; you are simply trying to get a nice, golden color on both sides.
Remove eggplant to a plate layered with paper towel. Blot off excess oil. Remove hot oil pan from heat.
Place fried eggplant slices on sprayed cookie sheet. Bake for 10 minutes, turn and bake for another five minutes. Top with sauce and mozzarella cheese. Return pan to oven and bake for another five minutes, until the cheese is all melty.
Top with torn basil and serve.