Bill’s Baked Eggplant Parmesan

Bill’s Baked Eggplant Parmesan

Sep 04, 2021Julie Ginsler

Perfect for meatless Mondays. Learn how to sweat your eggplant for the best flavor and texture!

• 1 medium large eggplant (about 1½ pounds)
• 3 cups chunky marinara sauce (i.e. Emeril’s Home Style)
• 1 cup bread crumbs
• 1 TBLS vomFASS Aglio & Peperoncino Spice Blend
• 1 TBLS vomFASS Italian Herb Spice Blend
• 2 eggs + 2 TBLS milk
• 2 cups shredded mozzarella
• ½ cup grated parmesan
• 2 TBLS vomFASS Basil Extra Virgin Olive Oil
• 2 Roma Tomatoes, sliced (optional-garnish)

1. Peel eggplant and slice into ½ inch round slices. Larger pieces cut in half (see directions for sweating eggplant below)
2. In a bowl, whisk 2 eggs with 2 TBLS milk
3. In a second bowl combine bread crumbs, Aglio Peperoncino and Italian Herbs
4. Add 2 TBLS Basil extra virgin olive oil to a 13 x 9 x 2in baking dish
5. Add 1 Cup Marinara sauce to bottom of baking dish
6. Dip eggplant slices in egg bath, dredge in bread crumb mix and layer eggplant, mozzarella cheese & marinara in baking dish.
7. Repeat eggplant, marinara, cheese layers
8. Garnish with sliced Roma tomatoes, sprinkle with parmesan cheese and a little extra spices if desired.
9. Bake at 350 for 30-40 minutes. Let sit for 5 minutes

Sweat your eggplant first—for any dish!
Sweating the eggplant by salting it tenderizes the texture of the eggplant flesh and reduces the bitter taste often found in eggplant. Also, with the moisture being drawn out, the eggplant will absorb less oil used in cooking.

How to sweat your eggplant:
To salt eggplant, peel and cut it in whatever size and shape pieces the recipe calls for. Place it in a colander, sprinkle generously with coarse salt (don't worry, you'll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry.

Submitted by

Julie Ginsler-vomFASS-Cary

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