Friday, March 28, 2014

EASY and AMAZING Eggplant Parmesan

Let me start off by saying that I made this for my sister to help her go into labor (and it worked) Also I want to add that my Dad was also going to eat dinner with us. He is on very sodium restricted diet, and he doesn't enjoy what he eats a lot of the times because everything is so bland and tasteless.  I even left the salt out and he proceeded to tell me after the meal that this was hands down the BEST eggplant parmesan he had ever had!! Can I just tell you how happy this made me?!?!? Ok, onto the recipe....

Prep time: 20min
Cook time: 45-50min (a lot of the prep can be done while the eggplant is baking) 
Serves: 4-6 depending on serving size 

3 Large Eggplants 
EVOO to brush on the eggplant (~6T) 
   3C Tomato Sauce, plain (preferably BPA free canned sauce or you can find sauce in glass containers    at Central Market or Whole Foods) 
   2T Dried Oregano
   1T Dried Basil
   2t Garlic Powder 
   1t Onion Powder 
   1/2t Sea Salt 
   1/4t Pepper 
2 1/2C Grated Parmesan (preferably from a brick but you can get it already grated (it has cellulose added if you buy pre-shredded) 
Optional, fresh basil garnish after cooking.... highly recommended! 

Preheat oven to 400F.  Wash and slice your eggplants (leave the skin on).  Place eggplant side by side on your baking sheets and brush each side LIGHTLY with EVOO.  Bake for 15min and then turn the eggplant slices and bake for another 15min.  While the eggplant is cooking, mix the tomato sauce and all the herbs/seasonings in a bowl.  Grate your cheese.  Grease another baking dish (I used an 11x14) with olive oil. Use a spoon and cover the bottom of the pan with a light layer of your sauce. Once the eggplant is done, pull it out of the oven and layer a single layer of the eggplant in the baking dish. Then spoon a layer of your sauce, then sprinkle a layer of cheese.  Do this until your eggplant is used up.  I would layer sauce and cheese lightly and then at the end, you can dump the rest of the sauce and cheese on top.  (Throw it back in the oven for another 15-20min until everything is melted and bubbly. Remove and garnish with fresh basil if desired and serve hot.  Enjoy!! 

No comments:

Post a Comment