Good Friends, Good Food - Eggplant Parmigiana
This week Margaret chose eggplant for our group. I decided to make a very popular dish, but one that I have never made before. I have ordered it in restaurants and we have certainly eaten our share of Stouffer‘s eggplant Parmesan. It does not compare to this. I think what made this one so good is that you crisp up the eggplant in the oven before putting it all together with the marinara sauce. Also the homemade marinara sauce was a hit. Take the time to make this. You will not regret it. This is definitely so good that you could serve it for company!
Check back in two weeks and we will be cooking with corn.
Our other GFGF members:
Two eggs beaten
3/4 cup flour
1 1/2 cups panko breadcrumbs
1/2 cup shredded parmesan
2 T olive oil
1/3 cup chopped onion
1 garlic clove chopped (I used about 1 tsp garlic powder)
1 T italian seasoning
1 large can (28 oz) crushed tomatoes
Slice eggplant into slices about 1/3 inch deep. Dip in beaten egg, then in flour, crumbs and parmesan mixture. Place in single layer on large baking sheet, sprinkle more parmesan, salt and pepper, then drizzle with olive oil and bake at 375 for 30 minutes. While this is baking, make marinara sauce. Put olive oil in pan and cook onions and garlic until softened. Add tomatoes and spices and simmer for 15 minutes. When eggplant is ready, put 1/2 cup sauce in bottom of 8 x 8 pan. Then a layer of eggplant, sauce, and mozzarella. Repeat layers. Cook for 20 minutes at 350 until cheese is melted. Let sit for about 15 minutes before serving.