What to do with all that Eggplant we seem to be seeing lately? Well, at your next soiree, this amazing casserole will dazzle the crowd, awe the taste buds and impress even the fussiest of pallets. Serve along side a bed of fresh greens drizzled with a fine balsamic vinaigrette topped with a sprinkle of roasted sliced almonds or toasted sunflower seeds and a crusty roll; sit back and prepare for the rave reviews!
- 1 cup dry unseasoned bread crumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 tsp dried basil
- 2 eggs
- 2 medium eggplants (about 2 lb.) un-peeled, cut crosswise into 8 – 1” round slices
- Olive oil cooking spray
- 3 cups low sodium tomato pasta sauce
- 1 cup packed shredded light mozzarella cheese
- 2 tsp minced fresh parsley
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. Mix well.
In another shallow bowl, lightly beat eggs using a fork. Working one at a time, dip eggplant slices into beaten eggs, shake off excess, then press slices into crumb mixture. Turn to coat both sides with crumbs. place slices on 1 large or 2 small greased baking sheets.
Spray tops of slices lightly with cooking spray. Bake at 400 degrees for 15 minutes. Remove eggplant from the oven, turn slices over and spray again with cooking spray. Return to the oven and bake for 15 more minutes. Remove from the oven.
To assemble the casserole, spoon 1 cup pasta sauce over the bottom of a 9”x 13” baking dish. Place a layer of eggplant slices over sauce. Spoon another cup of sauce over eggplant. Sprinkle half of the mozzarella over top. Repeat with another layer of eggplant slices, sauce and mozzarella. Sprinkle parsley over the top.
Complements will be sure to follow! L.L