This is one of my most favorite recipes. The key to this is to soak the eggplant slices in warm salt water to take out the bitter taste of the eggplant. This particular recipe you don't fry the eggplant , your bake it until lightly browned , transfer to a lasagna or 9x12 baking dish to finish making this great tasting dish....
Provided by Mary Lee
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Once eggplant slices have been soaked in warm salted water (approx 2tbs salt) for approx 15 minutes. Rinse and drain eggplant and lay slices on paper towel and blot excess water. Dip each slice into beaten egg mixture, transfer to bread crumbs, coat well , place slices on non stick cookie sheet, parchment paper lined sheet. Bake in 375 degree oven for 12 minutes on each side ... or until slightly browned. Remove from oven, set aside and LOWER oven to 325 degrees.
- 2. Spread evenly approx 2/3 cup of prepared pasta sauce on bottom of baking dish. Place eggplant slices 1 each to cover bottom of sauce lined dish. Place 1 heaping tablespoon of pasta sauce over each eggplant slice spreading sauce over entire slice with back of spoon ( you can add more sauce / your choice) Place 1 heaping tablespoon of shredded chesee over each sauce coated eggplant slice. Repeat this process, (like when making lasagna) layering eggplant slices, sauce and cheese (use all the remaining cheese .. if you like a lot of cheese add extra to final topping). Set aside remaining sauce.
- 3. Bake 30-40 minutes until cheese is melted and a golden brown. Use remaining sauce to spoon over cooked angel hair / vermicelli pasta (or pasta of your choice)
- 4. Suggestion: Serve with garlic bread and Italian style green beans (sold in frozen bags )and side salad. Enjoy !!
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raphael carradine
[email protected]This recipe is a must-try! The eggplant Parmesan was crispy and flavorful, and the angel hair pasta was cooked perfectly. I will definitely be making this again.
Tsitsi Chitiyo
[email protected]The eggplant Parmesan was delicious, but it was a bit too time-consuming to make. I would recommend making it on a weekend when you have more time.
Colin Murton
[email protected]This recipe was easy to follow and the eggplant Parmesan turned out great! I used a gluten-free pasta and it was still delicious.
Md Alip
[email protected]The eggplant Parmesan was a bit too salty for my taste, but the angel hair pasta was delicious. I would recommend using less salt when making the sauce.
zyaire green
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind! The eggplant Parmesan was delicious and the angel hair pasta was cooked perfectly. I will definitely be making this again.
Junaid Ch
[email protected]This recipe is a keeper! The eggplant Parmesan was crispy on the outside and tender on the inside. The sauce was flavorful and the cheese was melted and gooey. I will definitely be making this again.
Cielo
[email protected]The eggplant Parmesan was delicious, but the angel hair pasta was a bit bland. I would recommend adding some herbs or spices to the pasta to give it more flavor.
Abigail Ndoro
[email protected]This recipe was easy to follow and the eggplant Parmesan turned out great! I used a jar of marinara sauce to save time and it still tasted delicious.
Sean Macneil
[email protected]The eggplant Parmesan was a bit too oily for my taste, but the angel hair pasta was delicious. I would recommend using less oil when frying the eggplant.
Michel Hare
[email protected]I followed the recipe exactly and the eggplant Parmesan turned out great! The sauce was flavorful and the cheese was melted and gooey. I served it with a side of garlic bread and it was a delicious meal.
Anesh Tamang
[email protected]This recipe was a hit with my family! The eggplant Parmesan was crispy and flavorful, and the angel hair pasta was cooked perfectly. I will definitely be making this again.