Sep 13, 2010
Growing up my mom taught me how to make Eggplant Parmesan. This is my version of it. I make it often, because sometimes I don't feel like having meat for dinner. I like variety.
What you will need to make Eggplant bake is:
1/2 C. flour
cheese sliced or shredded
Slice your eggplant hot dog style into 1/2 inch slices. Lay out on paper towels, sprinkle with salt and let sit for 30 minutes. This will help the eggplant not be soggy after cooked. It lets some of the water out. In the mean time be cooking your sauce. In a pot put one can of diced tomatoes or put in your own tomatoes diced up and add 1 large can of tomato sauce. Season with Italian Seasoning (Oregano and Thyme) and cook for about 15-20 minutes. In 3 separate bowls put flour, egg (scrambled with a fork), and bread crumbs. Heat a pan with oil. Dip each piece of egg plant in the flour first, then egg, then breadcrumbs and make sure they are coated on both sides. Put in pan and brown on both sides. Place in a 9X13 pan spread out. Put your cheese on top. You can use any cheese you want. Then put the sauce on top. If you don't plan on covering it with tin foil in the oven, make sure to cover all eggplant pieces with the sauce thoroughly. Place in a 350 degree oven for 20 minutes or until bubbley. Careful it's hot.
Recipe by: Becky