Eggplant Parmesan

Finally! My eggplants are coming in! My husband walked out to the garden the other day, and asked “how big should these get before we pick them?” The smart-alleck in me answered before I could check myself “about as big as an eggplant dear!”. I managed to score two already this week and thought, what a perfect night to make eggplant parmesan! It’s one of my favorite dishes, but we don’t have it very often because eggplant is expensive out of season.

 

 

 

 

 

So lets get to making it then.

 

Prep Time	Cook Time	Ready In
5 min	35 min	40 min

 

Servings	Calories	Fat	Carbs	Protein
4	192	12	16	8

What you need:

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 cup of bread crumbs
• 1 large eggplant, peeled and cut into 1/4 inch slices
• 1 tablespoon minced fresh basil
• 1/2 cup grated Parmesan cheese
• 2 eggs beaten
• 1 medium tomato, thinly sliced
• 1/2 cup shredded mozzarella cheese

What you do:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs mixed with the parmesan cheese.
3. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 30 minutes, or until golden brown.