Eggplant Parmesan

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Sick days are the best days. Sleeping in, reading, cooking the most decadent meals of life! I really look forward to the days of mild illness – too sick to work, but just enough strength to make a casserole!

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I began my day by sleeping until 8 a.m. – 2.5 hours longer than usual. Then, I read about 100 pages of my current book (Silver Linings Playbook – much different than the movie, I swear) over about 3 cups of coffee. The most blissful of days.

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I couldn’t waste a free evening on takeout so I knew I had to cook. With no time restraint, I went all out. My eggplant parm is not quick, but dagnabit is it worth it.

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This is my favorite thing to order in any Italian-American restaurant. I’d never made it myself, but I’d recently seen about 8,300 different recipes for it so I combined about 6 and got the most scrumptious dinner of life.

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Let me toot my own horn briefly and say that it tasted like restaurant quality – THERE I SAID IT.

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BRB gotta have another helping.

Time: 2 hours (prep + cooking)

Serves: 2 hungry humans (in my case) or 4 normal ones

Ingredients:

  • 2 medium eggplant, peeled and cut into 1/4 inch rounds
  • 3/4 cup of italian breadcrumbs
  • 3/4 cup of parmesan cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 2 eggs
  • 2 tbsp. water
  • 1 jar of tomato sauce
  • 2 cups mozzarella, shredded
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Fresh basil, for serving

How to:

  • Salt each side of the eggplant rounds and place into colander, letting drain for 30 minutes
  • Preheat oven to 375 degrees
  • While draining, line two baking sheets with foil and drizzle with 1 tbsp. of olive oil each
  • Whisks eggs + water into a bowl
  • Combine breadcrumbs + parmesan + oregano + basil + S+P in another bowl
  • Dredge each round in egg and breadcrumb mixture and place onto baking sheet, repeat until sheets are full
  • Bake rounds for 20 minutes
  • Flip rounds and bake for another 20 minutes or until golden brown
  • Remove sheets and turn heat up to 400 degrees
  • Line a baking dish with 2 cups of tomato sauce
  • Place 6-8 rounds on bottom and add a cup of mozzarella +Β more tomato sauce
  • Place the rest of the rounds on the top with the remaining mozzarella + tomato sauce
  • Sprinkle top with a tbsp. of extra breadcrumbs + two tbsp. of parmesan, bake for 15 minutes or until cheese is melted and sauce bubbling
  • Remove and sprinkle with fresh basil
  • BON APPETIT!

Loosely adapted from:

http://www.marthastewart.com/313564/baked-eggplant-parmesan?czone=entertaining/holiday-entertaining/holidaycenter-menus&center=0&gallery=275640&slide=261802

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