Baked Eggplant Parmesan- A Very Tasty Use of Leftovers

I made a dish the other night (to be posted for meatless monday) that left me with leftover eggplant and fresh mozzarella.  If that doesn’t scream eggplant parmesan, nothing does!  I knew I wanted to try a baked variety to keep this dish on the healthier side.  (Yes, I realize fresh mozzarella is not necessarily “light”, but that’s all the more reason to not fry the eggplant!)

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I consulted a couple of different recipes and came up with this adapted recipe.  It turned out DELICIOUS, so I wanted to pass the inspiration on to you guys.

Note: the trickiest part in posting this recipe comes with the baking times.  I found mine to require way less baking than suggested, probably because I only made this using the 1/2 eggplant I had leftover (only needed enough to feed two).  I am going to post this as I did it for two people, but if making it for more people just be aware that your baking times will be longer.

Baked Eggplant Parmesan for Two

(Adapted from this Martha Stewart recipe and this Whole Foods recipe)

You will need:

  • 1/2 a large eggplant, sliced into 1/2 inch slices
  • 6 TBS italian breadcrumbs
  • 6 TBS parmesan cheese, plus 1tsp divided
  • 1 large egg
  • 1 tsp water
  • pinch of dried oregano
  • pinch dried basil
  • about 1/2 ball fresh mozzarella, sliced thick and chopped into chunks (or you can use shredded mozarella, regular or 2%)
  • Salt and pepper (look at how much salt is in your breadcrumbs.. you may not need to add any)
  • Jarred marinara sauce (or homemade), about 1.5-2 cups, divided

Steps:

  1. In a medium bowl, mix the breadcrumbs,  6TBS parmesan cheese, oregano, and basil.  Transfer mixture to a flat surface such as a plate or cutting board.
  2. In a small bowel, combine the egg and 1 tsp water and lightly beat together.
  3. Line a large baking sheet (may require 2) with foil and spray with cooking spray.
  4. One by one, dunk each slice of eggplant into the egg, shake off excess, and then press firmly onto the breadcrumb mixture.  Turn the slice over and press firmly on the other side as well.  Transfer eggplant to lined baking dish.  Repeat for all eggplant slices.
  5. Bake the breaded eggplant in the oven on 375 degrees for about 15-20 minutes, and then turn them over.  Bake for another 10-15 minutes & remove from oven.  Keep a close eye on them at this point so they don’t burn.  Mine cooked for a total time of 30 minutes and they were perfectly brown.
  6. Line a 9X13 baking dish lightly with some marinara sauce, about 1/4 a cup or so.
  7. Transfer the breaded eggplant to the baking dish and layer with marinara sauce then fresh mozzarella cheese.  Keep repeating the eggplant-sauce-cheese layering process until all of your eggplant and cheese are used up.  Dust the top with a light coating of parmesan cheese, about 1 tsp (optional).

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8.  Bake at 410 degrees for 10-20 minutes, until cheese is beginning to brown and bubble.  Baking times vary- mine only required 10 minutes.

This recipe was so tasty, I highly encourage you guys to give it a try.  It can be a very healthy and filling meal if you use low fat mozzarella and pair with a nice big salad.  It is delicious enough for a date night in but easy enough for a weeknight meal as well.  This happens to be another one of those versatile recipes that will please kids, adults, vegetarians, and pretty much anyone that likes sauce and mozzarella cheese (i.e. EVERYONE!).

If you are cooking for two such as myself, on Monday I will be posting another great recipe to utilize the rest of the eggplant and mozzarella cheese, so stay tuned.

Have a great Saturday everyone!

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