Eggplant Parmesan

Somehow Eggplant is my favorite, I can have it any variety of eggplants in any cuisine. Either typical Gujju way like this , or some Tikka Masala style. Or Chinese style.    Or Italian Eggplant Rollatini.

Give me in any way and I am happy. Today's recipe is another most favorite for vegetarian is Eggplant Parmesan. you can use chicken if you are eating chicken. For this, I served it as dinner so did it the way Olive Garden serve it, on a side of Whole Wheat Spaghetti in just olive oil, salt, and black and red pepper flakes. But if you want, you can just make eggplant and have it too.

You can make a sandwich too. Recipe for the sandwich is here.

To make this you can peel the eggplant first. To make the crust, I have eggs and breadcrumbs but if you don't eat eggs, you can use buttermilk too.

Ingredients : 

2 Big Eggplants peeled and thinly round sliced
2 Eggs Beaten
4 cups Italian Seasoned bread crumbs
3 cups Shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
5 Cups Marinara Sauce
1/2 tsp. dried Basil

Method : 

Preheat oven to 350 F.

Dip eggplant slices in egg and then in bread crumbs.

Place in a single layer on a baking sheet.

Bake for 5 minutes on each side.

In a baking dish, spread sauce on the bottom.

Place one layer of eggplant slices, sprinkle with the mixture of Mozzarella and Parmesan Cheeses.



Pour sauce over it and repeat the layer again.

Bake for 20 minutes or until cheese is melted.

To serve you can have it as it is with garlic bread or to make a full meal, add a side of spaghetti, cooked in Just olive oil, Parmesan cheese, Red pepper flakes.

Eat Your Greens

 A2K - A Seasonal Veg Table
The Veg Hog.