Lisa Food Blog: Baked Egg Plant Parmesan

Welcome Food Lovers : Today recipe is a No Fry Egg plant Parmesan. Always a big hit with the family when the Eggplants start coming in from the garden. Try it and let me know if you like this version.

Need help picking out eggplants ? Read my Kitchen tips section for more information: Lisa

Baked Egg Plant Parmesan

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

How to pick out Eggplants : Kitchen Tips

Shop for the smallest eggplants you can find. The younger the fruit is at harvest, the sweeter and more tender the flesh will be. Eggplant flesh turns bitter as the fruit matures. Compare eggplants of the same size for weight. Pick one that feels heavy for its size. Avoid eggplants that feel lightweight as they may be past their prime.Look for a smooth, shiny eggplant. Dull skin indicates that the fruit is beyond good eating as it is turning bitter. Eggplant varieties typically retailed in the United States have a deep, rich purple-black color, which should be even with no streaking.Turn the eggplant to check all surfaces. Pass on fruits that have blemishes, cuts, wrinkles, shriveling, uneven color or streaking. These characteristics indicate that the eggplant has sustained damage. The flesh beneath imperfections is likely decaying.Press your finger or thumb into the skin of the eggplant gently but firmly. The flesh should give a little to the pressure and create a slight indent but spring back immediately when pressure is released. If a depression remains, the eggplant is old.Inspect the stem and cap, or calyx. These structures should be vibrant bright-green and appear fresh, not dry or brown.Put the eggplant in a plastic bag and refrigerate it immediately. It should remain viable for up to five days.