Eggplant Parmesan

by jennifer on March 14, 2011

The Moosewood Cookbook

  • 2 Medium eggplants
  • ¾ cups milk
  • 2 cups fine bread crumbs
  • 1 tsp basil
  • ½ tsp each: oregano & thyme
  • 1 jar Italian tomato sauce
  • 1 lb grated mozzarella
  • ½ cup parmesan
  1. Pre-heat oven to 375 and lightly oil a baking tray and a 9×13 pan.
  2. Cut eggplant into ½ inch rings.
  3. Dip rings in milk, the in bread crumbs until coated, then place in the baking dish and pan in a single layer. Bake until tender, about 20 minutes
  4. Remove eggplant from the 9×13 pan and spread a little tomato sauce on the bottom.
  5. Add a layer of eggplant slices, sauce, then mozzarella cheese and repeat the layering until you run out of ingredients. Make sure to have enough cheese to top it all off.
  6. Sprinkle top with parmesan and bake uncovered for about 40 minutes or until it is heated through and bubbly around the edges.
  7. Let stand for about 10 minutes before serving.
Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: