Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 10-12 servings.
Cuisine: Europe, Italian
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 large eggs, lightly beaten; 1/2 teaspoon pepper; 1-1/2 cups dry bread crumbs; 1/4 cup butter, divided; 8 cups shredded part-skim mozzarella cheese; 1 cup grated Parmesan cheese

TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. YIELD: 10-12 servings.

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

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 large eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups 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 11x7-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°.

Nutrition Facts

1 each: 984 calories, 59g fat (35g saturated fat), 226mg cholesterol, 2164mg sodium, 32g carbohydrate (18g sugars, 6g fiber), 81g protein.