Eggplant Parmesan


1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup olive oil
1/2 pound mozzarella cheese, sliced
3 8 oz. cans tomato sauce
1 clove garlic, crushed
2 mediums yellow onions, chopped
1/2 teaspoon oregano


Preheat oven to 350 degrees.
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
Saute onions and garlic in a tablespoon of oil.
Add tomatoes and oregano, simmer until sauce thickens slightly.
Dip each eggplant slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides.
Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.




Nithya Das's picture

kathy, older eggplants tend to have a bitter taste and salting the eggplant causes the water and bitter taste to "sweat out." If the eggplants are really small or young (you can sort of tell depending on how brown the seeds are), there's not likely to be a bitter taste so not as much of a need to salt.

Kathy's picture

ok so what is the purpose of salting the eggplant?

Barnaby Dorfman's picture

Salting the eggplant extracts water making it more firm and concentrating the flavors. If you don't salt the eggplant, it will release the water during cooking causing the sauce to be diluted and thin.

lynn's picture

I prefer to peel the eggplant when i make this recipe!


Similar to the greek dish Moussaka, with the primary difference being that it does not include meat.
For a low-fat version make without frying the eggplant before baking. You will need to bake for about 30 more minutes for this version to completely cook the eggplant.

For a low sodium option don't salt the eggplant.



4.0 Servings


Friday, December 10, 2010 - 1:02am


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