Eggplant Parmesan II

This is actually my favorite eggplant recipe...it always turns out great.

Ingredients:

4 cups (1 quart) meat sauce
1 large eggplant (about 1 & 1/2 pounds)
2 eggs-slightly beaten
1/2 cup dry bread crumbs
1 & 1/4 cup grated parmesan cheese
1/3 cup salad oil
1 pkg (8 ounce) mozzarella diced
1 tbl butter

Directions:

1. Preheat oven to 350 degrees and lightly grease 13 x 9 x2 pan.
2. Over meat heat, bring sauce to boil, remove and keep warm.
3. Wash eggplant-don't peel. Cut crosswise into 1/2 " slices.
4. In pie plate, combine eggs and 1 tbl butter and mix well.
5. On sheet of wax paper, combine breadcrumbs with 1/2 cup of the parmesan..mix well.
6. Dip eggplant slices into egg mixture, and coat well.
7. Saute eggplant slices a few at a time, in 1 tbl hot oil until golden brown and crisp on both sides.
8. Arrange half of the eggplant on bottom of prepared pan and sprinkle with half of the remaining parmesan cheese, and top with half of the mozzarella and half of the meat sauce.
9. Arrange the remaing eggplant over meatsauce...cover with rest of the meat sauce, mozzarella, and parmesan cheese.
10. Bake uncovered 25 minutes or until cheese is melted.

***6 servings

Easy Eggplant Parmesan

This is a very easy, very basic, very quick recipe and it tastes pretty darn good, too.

Ingredients:

1 large eggplant
1 cup Italian seasoned breadcrumbs
1 (16 ounce) jar marinara sauce-your favorite
1 pkg (16 ounce) sliced mozzarella cheese

Directions:

1. Preheat oven to 350 degrees. Spray 13 x 9 baking pan with non stick spray.
2. In a medium bowl, mix 1 & 1/2 cup water & 2 tbl salt.
3. Peel and slice eggplant to 1/2 thick round slices.
4. Place eggplant slices in salt water and let soak for 30 minutes.
5. Remove eggplant from water and coat with breadcrumbs. Then place slices in prepared pan.
6. Pour sauce over eggplant and top with mozzaella cheese.
7. Bake 20 to 30 minutes, or until eggplant is tender and the cheese is melted.

***4 servings

Eggplant Parmesan

This is just as satisfying as a casserole with meat. Eggplant is very filling and tastes great in this easy meal.

Ingredients:

2 eggplants (about 2 & 1/2 pounds)-cut in 1/2" thick rounds
1/4 cup olive oil
3/4 tsp salt
1/2 tsp pepper
1 (26 oz) jar favorite pasta sauce
6 ounces mozzarella cheese-shredded
1 cup grated parmesan cheese
chopped parsley

Directions:

1. Prepare 2 & 1/2 qt. baking dish with non stick spray...set aside.
2. On a broiler pan, layer half of the eggplant & brush with 1/2 of the olive oil, sprinkle with half of the salt & pepper.
3. Broil 4 " from broiler heat for 6 to 8 minutes per side until lightly browned and tender. Repeat with the rest of the eggplant, oil, salt & pepper.
4. Spread 1/2 cup of the sauce in the baking dish. Line with half of the eggplant. Spoon 1 & 1/4 cups of the sauce on top of the eggplant and top with 1 cup of the mozzarella.
5. Repeat layers of remaining eggplant, sauce, and mozzarella.
6. Sprinkle with parmesan cheese...cover casserole with foil **and bake at 350 degrees for 45 minutes or until bubbly. Let rest 15 minutes before serving. Garnish with parsley.

**Before covering baking dish with foil, spray foil with non stick spray to keep cheese from sticking to foil.

Tomato and Eggplant Casserole

This is a great side dish that goes well with any meat. It is also a good stand alone dish for a veggie only meal.

Ingredients:

2 large tomatoes, cut into 1/2 " slices
2 large eggplants (about 2 pounds) cut into 1/2" slices
1/2 tsp. salt
1/4 cup breadcrumbs
3/4 tsp dried basil
2 cloves garlic...finely chopped
1/2 cup half & half
1 & 1/2 cups shredded mozzarella
1/2 cup grated parmesan cheese

Directions:

1. Place tomato slices on paper towels, sprinkle with salt and let stand about 20 minutes
to draw out as much liquid as possible.
2. Coat both sides of eggplant with non stick spray. Heat broiler.
3. Broil eggplant slices on baking sheet, also coated with non stick spray, for 5 minutes
on each side or until tender.
4. Turn broiler off, heat oven to 350 degrees. Coat a 2-3 quart baking dish with non
stick spray. Sprinkle the bottom of baking dish with the bread crumbs.
5. Arrange eggplant and tomato sllices (alternating) around the baking dish and in the
center (try and keep in single layer-can overlap a little)
6. Sprinkle top with basil, garlic and 1/4 tsp salt.
7. Drizzle with half and half, top with both cheeses, and cover with foil.
8. Bake at 350 degrees for 45 minutes...remove foil, and bake for another 10 minutes so
cheese is golden.