Friday, September 28, 2012

Individual Oven Baked Eggplant Parmesan

Looks simple enough, right?  I made up this Oven Baked Eggplant Parmesan recipe because I wanted individual eggplant Parmesan that didn't absorb lots of olive oil.  Eggplant is like a sponge and if you cut it and immediately cook it, you'll have to use lots of oil.  When you salt it before cooking and let the water drip out, it will cook without much oil at all.  If you are short of time, this is a good alternative.

Preheat Oven to 375.  Line a sheet pan with parchment paper.  To 2 flat bottom bowls, for example pasta plates, add 1/4 Cup Olive Oil to one and 1/2 Cup Italian Seasoned Bread Crumbs to the other.  Peel and cut 2 Medium Eggplants into 1/2" slices. Dip the Eggplant into the oil then into the bread crumbs.

Place on the sheet pan.  Lightly season with Salt and Pepper to taste.  Place in the oven for 40-45 minutes.  About 1/2 way through cooking, flip the eggplant over and bake until it is golden brown.  Up til now can be done up to a few hours in advacne.  When ready to eat,  add 1 Tbl of Marinara and top with 1 Tbl  Mozzarella Cheese.  Place back into the oven until the cheese is melted or you can load it up and bake until the cheese is brown.  These can be served as a side dish, placed on top of pasta with marinara, or even served on a soft roll and eaten as a sandwich.  All in all, for my first crack at, they were quite tasty!!

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