Eggplant Parmesan
Source of Recipe
Linda @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ This is time consuming, but SO worth it! Delicious!
List of Ingredients
3 eggplant, 1/2" slices (I peel the eggplant)
3-4 eggs, beaten
1-2 cups grated parmesan (powder, green can)
Italian seasonings to taste
1 pound ground beef
1 medium onion, chopped (optional)
8oz fresh, sliced mushrooms
1 quart jar Classico tomato/basil sauce (or any legal tomato based sauce)
1 package shredded Italian cheese blend
2 cups shredded mozzarella cheese
Recipe
Preheat oven to 350. Coat eggplant in egg and then coat in parmesan cheese/seasoning. Bake on greased cookie sheet for 25 minutes.
While eggplant bakes, saute mushrooms and onions in olive oil. Brown ground beef. Add sauce and simmer at least 15-30 minutes.
To assemble, use a 9x13 pan. Spread sauce, then layer of eggplant, then cheese. Repeat layers. End with cheese. (I add more parmesan to the top) Cover with foil and bake at 350 for 45 minutes. Remove foil for the last 5 minutes and broil to brown the top. Set for 10-15 minutes before cutting.
Deb’s note - If you want it to taste even better, you canI make this the day before and let it sit in the refrigerator. The flavors really blend this way. Then I bake it the second day - so good! I watched a cooking show and the guest explained that eggplants should be firm and not heavy. If they're heavy this means they have more seeds, which make them bitter. So now I always pick the lightest feeling eggplants.
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