Due to house-wide shortages, I was forced to come up with an eggplant parm using much less sauce and cheese than I would otherwise (a quarter jar instead of upwards of a whole jar and half a block of mozzarella instead of a whole block). The results, however, were great and are well worth replicating. My first batch used both a tomato and eggplant of gargantuan proportions–with a 4 to 5″ diameter–if your supply is not so large, plan to use more tomato and eggplant.
This was so good that when I received more eggplant and more tomatoes in my next CSA pick up I decided to make this recipe again even though I had plenty of sauce and cheese on hand. It was a great way to use up the two eggplants and a large portion of the five (!) pounds of tomatoes from my CSA bounty.
- 1-2 Large Tomatoes, sliced into thin rounds
- 1-2 Eggplants
- 1 Egg
- 1/4 to 1/2 Jar Marinara Sauce
- 8 Ounces Mozzarella Cheese, shredded
- 1/4 to 1/2 Cup Fresh Parmesan Cheese, shredded
- Olive Oil
- Breadcrumbs, seasoned
- Salt, pepper, dried basil
- Slice eggplant lengthwise into 1/4″ rounds. Layer the slices, lightly salting each layer as you go, on a plate with paper towel below and above each layer. Ideally let the slices “sweat” their moisture for an hour or more.
- Turn the oven to 350 degrees and coat a cookie sheet in oil.
- Fill one shallow bowl with breadcrumbs, season with salt, pepper, basil and anything else good. Fill a second shallow bowl with an egg mixed with a drizzle of water.
- Wipe the eggplant dry, and dip first in the egg and then into the seasoned breadcrumbs. Lay the coated slices on the cookie sheet.
- Bake the coated eggplant slices for 15 minutes and then flip and cook for another 10 minutes.
- Coat the bottom of a baking dish with a tablespoon of sauce and a tablespoon of olive oil.
- Layer cooked eggplant followed by the slices of tomato, a shake of dried basil, sprinkling of mozzarella and parmesan cheese. Repeat until your ingredients are used up. On the top layer, drizzle the remaining sauce over the top and also drizzle another tablespoon of olive oil. (My first rendition had a layer of eggplant, slices of tomato, two cheeses, then eggplant, sauce, drizzle of oil and cheeses while my second rendition had 3 layers of eggplant and 3 layers of tomato).
- Bake in a 350 degree oven about 30-45 minutes until the cheese is nice and melty.