| Status Approved |
| Name |  Easy Eggplant Parmesan |
| Category | Casseroles & Entrees, Side Dishes, Vegetables |
| Serves/Yields | 4 servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 20 minutes |
| Cook Time | 30 minutes total |
| Introduction |
| This isn't authentic Italian style eggplant parmesan but it is delicious and easy. |
| Ingredients |
| 1 medium to large eggplant
1/2 jar Barilla marinara sauce
1 cup fine, dry breadcrumbs
1/2 cup fresh grated parmesan cheese
4 to 5 slices fresh mozzerella
4 Tbsp minced basil
Olive_oil for frying
1 large egg
2 Tbsp water
Salt |
| Directions |
| Step: 1 | Slice eggplant into rounds, about 1/2 inch thick. Sprinkle both sides of each slice with salt and place in a colander set over a plate to drain the bitter juice,about 1 hour. |
| Step: 2 | In a heavy skillet, heat the olive oil over medium high heat.Beat the egg with the water. Dip eggplant slices in the egg and then the breadcrumbs.Fry the eggplant slices a few minutes on each side until golden brown. |
| Step: 3 | Place on paper towels to drain while you cook the remaining slices. It's a good idea to rinse the pan and use fresh oil between batches to avoid burned breadcrumbs on the bottom. |
| Step: 4 | In a large shallow casserole dish, place a thin layer of the sauce,then a layer of eggplant slices sprinkled with half the basil and parmesan. Add another thin layer of sauce followed by remaining eggplant slices, a thin layer of sauce, the remaining parmesan and basil and finally the fresh mozzerella. Bake uncovered at 350 for 20 minutes, until hot and bubbly and cheese is melted. |
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