Eggplant Parmesan
I took pieces of other recipes to make this dish. The sauce is our pizza sauce. The parmesan panko is from our crusted cod. This is always in our freezer for quick use. I use the oven once for this. I like the crunch of the parm/panko to remain, so it’s cook, top, serve. This takes maybe 30 minutes. We served it with mashed potatoes, which this evening were left-overs
Ingredients
For the eggplant portion of the dish
1 egg plant sliced
1 cup flour
3 eggs mixed with 2 T water for egg wash
2 cup of parmesan panko mix
Thin slices of butter for each eggplant slice
2 cups shredded mozzarella
For the Parmesan/Panko portion
2 cups Panko/crushed Crackers
2 Cups parmesan
2 T B&Gerk
For the sauce portion
6 oz can tomato paste
2x 12 oz can of Fire Roasted Italian Tomatos
3 T Olice Oil
2 T chopped garlic
1 T Sugar
2 t Italian seasoning
¼ t red pepper flakes
1 t B&G
Setup three bowls for preparing the eggplant
Bowl 1 – flour
Bowl 2 – Egg wash
Bowl 3 – Parm/Panko
Preheat oven to 400 degrees
Dredge the egg plant through the bowls in order, be sure to have a health coating. Place the slices on a baking sheet. Put a thin slice of butter on the top. Bake for ~20 minutes until there is a nice brown crust on the slices.
In a small pan, add the olive oil, garlic, Italian seasoning, and red pepper flakes. Heat until the garlic starts to brown. Remove from heat.
Mix in the Tomato Paste, Tomato Sauce, and B&G. heat on low while the eggplant cooks.
When the eggplant crust has browned, remove it from the oven, place the eggplant slices on a serving dish. Top the slices with cheese. Top that with the sauce. Then top that with a little more cheese, parmesan, and maybe chives.
The sauce melts the cheese above and below.
Serve!
