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Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

This delicious eggplant casserole from my mom makes a wonderful meatless meal. It’s a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. —Valerie Belley St. Louis, Missouri
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. YIELD:10-12 servings

Ingredients

  • 2 medium eggplant, peeled and cut into 1/2-inch slices
  • 2 teaspoons salt
  • 2 large onions, chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 bay leaves
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon honey
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 4 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1/2 teaspoon pepper
  • 1-1/2 cups dry bread crumbs
  • 1/4 cup butter, divided
  • 8 cups (32 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese

Directions

  • 1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
  • 2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
  • 3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
  • 4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
  • 5. In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Yield: 10-12 servings.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.