If you like traditional Eggplant Parmesan (which is fried), you will love this healthy alternative. This is from my Moosewood Restaurant cookbook.
- 2 medium eggplants
- ¾ cup milk
- 2 cups fine breadcrumbs or wheat germ (or a mix of both)
- 1 tsp. dried basil
- ½ tsp. oregano
- ½ tsp. thyme
- 1 jar pasta sauce (cookbook has recipe for homemade sauce, but to save time, I use my favorite premade sauce)
- 1 pound grated mozzarella cheese
- ½ cup parmesan cheese
- Preheat oven to 375 degrees. Lightly oil a baking tray and a 9×13 inch pan.
- Cut the eggplants into ½ inch thick slices. Put the milk in a shallow bowl. Combine bread crumbs (and wheat germ) and spices on a plate. Dip each eggplant slice into milk, and then coat with the breadcrumb mixture. Put the slices on a single layer (use both pans), and bake until tender, about 20-30 minutes. Remove from oven, and pile them on to baking tray.
- In the 9×13 pan (no need to clean after baking eggplant), ladle sauce into the bottom. Add a layer of eggplant slices, and cover with more sauce. Top with cheese, and repeat until you use all of your ingredients. Sprinkle top with parmesan.
- Bake uncovered at 375 for about 40 minutes, or until heated through and bubbly around the edges. Remove from oven and let sit about 10 minutes before serving.