I love eggplant in any form - especially parmigiana. I don't like the time it can take to make it, though - all that breading and frying, especially with all the people I have to feed each day (remember, it's 8 during the week and 9 on weekends), that can get really tedious. I also don't like the extra calories added with breading and frying, so I came up with this simpler method - much like the one I used for the Eggplant Mozzarella I posted at Short Order Mom. This one still uses breadcrumbs, but no egg and no oil.
Sauté the diced eggplant in a small amount of olive oil until softened.
Layered into a 9x13 pan that has been sprayed with oil.
Topped with breadcrumbs.
A layer of marinara.
Shredded Parmesan and Romano cheeses.
Sliced mozzarella on top of it all.
Easy Eggplant Parmigiana
Makes 1 9x13 pan
Makes 1 9x13 pan
1 Tablespoon salt
3 Tablespoons olive oil
2 cups marinara
2 cups breadcrumbs
1 cup shredded Parmesan and Romano cheeses
1/2 pound sliced mozzarella cheese
Place eggplant in a colander and sprinkle with salt. Allow to stand for 15 minutes so excess water can drip off of the eggplant. Squeeze between paper towels and sauté with olive oil until tender - about 10 minutes. Spray a 9x13 pan with oil and spread eggplant evenly over the bottom. Top with breadcrumbs, marinara, Parmesan and Romano cheeses and mozzarella. Bake in a 350 degree F oven for 30 minutes, or until the top is brown and bubbly.
