Baked Eggplant Parmesan Recipe
large Italian Eggplant
all purpose flour
1 1/2 cups
panko break crumbs
eggs mixed with 1 TBS water
shredded mozzarella cheese
For the Tomato Sauce
TBS olive oil
large garlic clove
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Preheat oven to 325° on convect if you have it. If you don’t preheat oven to 375°
Line a large baking sheet with foil and spray with cooking spray
Trim and slice the eggplant into even slices about 1/4″ thick
Set up a breading station with a plate for the flour mixed with the salt, a bowl for the the egg and water and another plate for the panko.
Dip each eggplant slice into the flour, then the egg, then the panko.
When well coated with breadcrumbs place on the prepared baking sheet.
Spray the top of the eggplant slices with a little bit of cooking spray.
Bake in the preheated oven for half an hour. Turn the slices and bake for another half hour or until the eggplant slices are soft on the inside and cooked through.
While the eggplant is cooking make the tomato sauce.
Blanch the tomatoes to remove the skins
Cut the tomatoes into quarters and reserve the seeds and juice to a bowl
Cut the meat of the tomato into small pieces
Strain the bowl of juice to remove the seeds
Mince or press the garlic
Place a large, heavy bottomed saute pan over medium heat. Add the olive oil. When warm add the garlic and let cook for a few minutes – do not let brown.
Add the tomato pieces and the tomato juice.
Bring to a boil and reduce to a simmer to reduce the liquid.
Add the sugar and salt to taste.
Add the basil.
When most of the liquid has been evaporated either crush with a potato masher or use an immersion blender to crush the tomatoes. Remove from the heat
When the eggplant is done cooking remove from the oven and distribute the mozzarella cheese over the slice. Return to the oven for about 10 minutes to melt the cheese.
While the cheese is melting get your plates for serving.
If using the pesto spread 1/2 of the pesto on the plate, then add some of the tomato sauce, add three pieces of eggplant. Top with more sauce
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