Eggplant Parmesan
Today I’m featuring another recipe from Hubby’s mother. Hubby loves eggplant parm. It’s another one of the things his mom usually makes for us when we’re in town because she knows how much he loves it. Recently, we requested the recipe from her and Hubby made it at home all by himself.
Hubby likes to claim this is a healthy recipe since it’s vegetarian. I would not call this healthy, but it sure is delicious. Hubby used Panko bread crumbs because that’s all I keep in the house. I really this they give a much better texture than regular bread crumbs. If you wanted, you could make this with meat sauce if you feel like it needs some meat. Eggplant is a very meaty vegetables, so I think it’s fine without it.
This recipe also freezes really well. I wish I had thought of that back when we did our kitchen renovation and stocked up on frozen food. Since this makes a whole casserole dish, we ate it for leftovers all week. But if you don’t like leftovers, just portion it out into individual tupperware containers and freeze it after it has cooled completely.
Eggplant Parmesan
Yield: 12 servings
Ingredients:
Sauce (1 large jar or homemade)
1.5 lb. eggplant, look for long slender firm eggplant
2 eggs, beaten
1.5 cups Panko cread crumbs, seasoned with salt and pepper
Cooking oil
1 lb. mozz shredded or thinly sliced
1/4 cup parmesan grated
Directions:
Preheat oven to 425.
Peel eggplant and slice about 1/4 inch thick. Dip into egg and let it drip off, then into bread crumbs. Set aside on a sheet of waxed paper.
Heat a jelly roll pan with enough oil to cover the bottom in the oven. When hot, add eggplant but see sure not to over-crowd the pan. Cook until nice and brown and crispy, then turn. Drain on paper towels.
Turn oven to 400.
Layer in a 13x9 baking dish 1/3 sauce, 1/2 eggplant, 1/2 mozzarella cheese, repeat, end with last 1/3 sauce. Sprinkle parmesan on top.
Bake uncovered for 15-20 min.
Recipe from Hubby's mom
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!
wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out
What a great idea – it’s such a beautiful color!
Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂
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You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?
How fun – I love beets and the fuchsia is such a conversation piece!
This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂
Sues
I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!
That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…
This looks delicious! It reminded me of borscht…yum!