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