Eggplant Parmesan
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A italian take on eggplant parmesan, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 medium eggplants
- 3/4 c. milk
- 2 c. bread crumbs
- 1 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 large jar tomato sauce (or homemade)
- 1 lb. Mozzarella cheese, grated
- 1/2 c. Parmesan cheese
Method
Preheat oven to 375°.
Lightly oil a baking tray and a 9 x 13-inch pan.
Peel and cut eggplants into slices.
Combine bread crumbs and herbs.
Place milk in a shallow dish.
Dip eggplant in milk and then crumb mixture.
Put slices in pan and tray; bake for about 20 to 30 minutes.
Remove eggplant from pan and pour some tomato sauce on the bottom.
Layer pan with eggplant, sauce and Mozzarella cheese.
Repeat layers until you run out of food or room.
Sprinkle the top with Parmesan cheese.
Bake, uncovered, at 375° for about 40 to 50 minutes.
Cool before serving.
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