Recipe by Meighan
This recipe comes from a Food Network, a show called Weighing In. This has to be the BEST Eggplant Parmesan. This recipe was quick and easy. The eggplant comes out crispy and not soggy. I served steamed asparagus and a large salad with this dish. I hope you enjoy this recipe as much as we do!
Top Review by kennedyfish
This was my first attempt at eggplant parmesan and it worked great! Baking the eggplant before adding sauce did in fact make it crispy. My entire family (kids too) loved this. I ended up making too much and tried to freeze it. Note: eggplant does not freeze well and becomes a mushy brown mess when it is! Love the recipe though!
- 1 cup Italian seasoned breadcrumbs
- 1⁄2 cup egg substitute
- 1 medium eggplant, sliced into 6 (1/2-inch)
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 3 garlic cloves, crushed and then minced
- 1 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans crushed tomatoes
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup fresh basil leaf, chopped
- 1 cup part-skim mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
- Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
- Repeat for each round of eggplant and then bake in oven for 15 minutes.
- While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
- Add onion and garlic and sauté until soft, about 1 1/2 minutes.
- Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
- Remove eggplant from oven and leave oven at 350 degrees F.
- Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
- Pour the tomato sauce over the eggplant and top with the cheeses.
- Bake for 30 minutes until cheese is soft and bubbly.
- Remove from oven and let stand for 5 minutes before serving.