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Eggplant Parmesan!


  • 3 eggs
  • 1 12 oz container ricotta cheese
  • 1 T dried oregano
  • 1 t salt
  • 1 t black pepper
  • 1 T dried parsley
  • 2 T olive oil
  • 4 anchovies (optional)
  • 1 T minced garlic
  • 1/4 c white wine
  • 1 14 oz can tomato sauce
  • 1 14 oz can diced tomatoes
  • 2 large eggplants, peeled
  • 1 c flour
  • 2 c breadcrumbs (italian or panko)
  • 1 14 oz package shredded mozzarella cheese
  • 1 1/2 c grated parmesan reggiano cheese 


Preheat oven to 350 degrees F.  

Whip 1 egg in to ricotta cheese and add oregano, salt and parsley.  Set aside at room temperature.  

Heat 2 T olive oil in medium sized sauce pan over medium high heat.  Add anchovies and stir until anchovies "melt" (skip this step if you prefer to keep this vegetarian).    Add garlic and continue to stir just until you begin to smell the garlic aroma (be careful not to brown the garlic).  Add wine and bring to a boil.  Add canned tomato sauce and diced tomatoes and bring to boil.  Once sauce has boiled, turn heat down to low and let sauce simmer about 10 minutes, stirring occasionally.  Add salt or pepper as needed.  Note:  for a shortcut, you can consider using your favorite jarred tomato sauce but "shhhh!" sure not to tell anyone!

Thinly slice eggplant  (1/4 in thick) the "long way" so that you have several long pieces to work with (similar to lasagna noodles).  Consider using a mandolin to slice the eggplant if you have one in your kitchen.  

Set up for standard breading procedure:  place flour, egg and breadcrumbs each in their own dish. Figure out what direction you're most comfortable working in, whether that's right-to-left or left-to-right. And then arrange your three dishes in that order: the flour first, then the egg, and then the breadcrumbs. My preference is left-to-right, but any number of variables, including how your kitchen is configured, might make the other way preferable for you. 

Dredge each piece of eggplant, first in flour, then in egg and, finally coat it in the crumbs.  Arrange in a single layer on baking sheets coated with cooking spray. Bake at 450° for 3-4 minutes on each side or until golden brown. 

Assembling the eggplant parmesan:  

  1. Coat 9x9 pan with cooking spray (be sure to sprat the sides as well as the bottom)
  2. Lay down one layer of eggplant- enough to cover the entire bottom of the pan (it is okay if it overlaps)
  3. Spoon 1/4 of the tomato sauce on top of eggplant
  4. Using a wooden spoon, spread 1/4 of the ricotta cheese mixture over tomato sauce
  5. Sprinkle 1/4 of parmesan cheese and mozzarella cheese over ricotta cheese layer
  6. Repeat steps 1- 4 until 4 layers are achieved or until you have reached the top of the pan 

This can be assembled up to one day in advance.  It can also be frozen at this stage so that you can enjoy it on another day.  

Cover assembled eggplant parmesan loosely with aluminum foil.  Bake in oven for 25 minutes.  Remove aluminum foil and continue to bake another 10 - 15 minutes or until top is bubbly and slightly browned.  Remove from oven and let rest at least 5 - 7 minutes before cutting.  This will allow the dish to "set" and it will make for cleaner slices.  


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