For today’s Meat Free Monday Recipe I combined 2 different recipes I found for Eggplant Parmesan into one. I did this for 2 reasons, first I didn’t want to fry the eggplant, I wanted to bake it so that it would be healthier. And secondly I didn’t want to use a jarred tomato sauce I wanted to use fresh items as much as possible.
Personally I enjoyed this recipe… the boys not so much. They wanted chicken parmesan and the eggplant wasn’t a good enough replacement for them. That said they loved the sauce, etc… They just didn’t like the eggplant. I will make this recipe again – I’ll just make it “personal sized”
Ingredients:
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon hot red pepper flakes
- 2 (28-ounce) cans crushed organic tomatoes
- 1/4 cup fresh basil leaves, hand torn
- 2 eggplants, peeled and thinly sliced
- 2 eggs, beaten (I used just egg whites)
- 3 cups Italian seasoned bread crumbs
- 1 (16 ounce) package mozzarella cheese
- Ricotta cheese (small container)
- Parmesan cheese
Directions
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First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the red pepper flakes, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
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Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 8 minutes on each side (or until brown).
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In a 9×13 inch baking dish spread tomato sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Then add a layer of mozzarella and Ricotta cheese. Repeat with remaining ingredients, ending with the cheeses. Sprinkle a little Parmesan cheese on top.
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Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
