We love the Chicken Parmigiana recipe so much that I thought I might experiment with different “meats”. We had received an eggplant in our latest Happy Box and I didn’t want it to go to waste. Since I have never cooked with an eggplant before I wanted to start with some basic and not too extraordinary. So I converted the Chicken Parmigiana recipe in to Eggplant Parmesan.
It was delicious! I loved it. And so did my husband. Well, not as much as the Chicken Parmigiana, but I can’t blame him. This is a great vegetarian alternative with the heart and “meat” of the chicken version. I froze it too and had some later, it was just as good then as it was that first day.
Tricia @ onceamonthmeals.com
- 1 Eggplant, sliced 1/2 inch thick
- 4 Tablespoons Butter
- 2 each Eggs
- 1 teaspoons Salt
- .125 teaspoons Pepper
- .75 cups Dry Bread Crumbs, fine
- .5 cups Oil
- 32 ounces Tomato Sauce, oz
- .25 teaspoons Garlic Powder
- 2 Tablespoons Butter (or margarine)
- .5 cups Parmesan cheese
- 8 ounces Mozzarella cheese, sliced or shredded
Combine lightly beaten eggs, salt, and pepper. Dip eggplant slices into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown eggplant on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over eggplant, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.
Follow directions above but DO NOT bake. Cover with foil and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.