Recipe by MelinOhio
I love eggplant, no one else in my family will eat it, so I just make it for me...
Top Review by Lianna Banana
This was my first attempt to make Eggplant Parmesan even though it's been my favorite restaurant entree for years. Since I am eating a low sodium diet, I reduced the sodium by omitting the salt, used unsalted Matzah crackers, low sodium spaghetti sauce and only 1/4 cup of parmesan, sprinkled on the very top. I have rarely had a bitter eggplant, so I do not treat it with salt before cooking (as that would add an unhealthy amount of sodium for my diet). Since the eggplant was so large, I also sliced it in 1/2 inch slices and fried it a little longer to compensate. I only needed 1/2 jar of spaghetti sauce, too. The cracker crumbs added a wonderful crunch that I haven't experienced with most restaurant versions, and I liked that very much! Frying it until tender gave me the same "melt in your mouth" characteristic that makes Eggplant Parmesan my favorite entree! I like this recipe very much and will be making it a lot, now that I know how easy it is!
- 1 large globe eggplant
- 1 dash salt
- 2 eggs
- 1 1⁄2 cups cracker crumbs
- vegetable oil
- 1 (26 ounce) jar spaghetti sauce
- 2 cups mozzarella cheese
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- Peel eggplant, and cut into 1/4 inch slices.
- Sprinkle each slice with salt, and place in a bowl.
- Let stand for 30 minutes; drain well.
- Dip each slice in egg, and coat with cracker crumbs.
- Fry in hot oil until golden brown.
- Drain on paper towells.
- Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
- Spread half the sauce over slices.
- Top with half the mozzarella cheese and half the parmesan cheese.
- Repeat layers.
- Bake at 350 for 20-25 minutes or until mixture is throughly heated.
- Can serve with spaghetti.