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Thursday
Nov032011

Eggplant Bake

There is a running joke about J from his Kings Point days. It has something to do with marinara sauce and lasagna. I'm not privvy to all of the details, nor do I really care to understand. What I do pull from this  "joke," is that my husband is a lasagna loving, chicken parm eating, all-around marinara enthusiast. I missed the marinara gene...or maybe I just can't stomach a jar full of processed tomato sauce when I can make my own, fresh version just as easily. In an effort to meet in the middle, I thought we would have eggplant parm for dinner the other night. I was not in the mood to make tomato sauce and being stubborn, I opted against using the single can of sauce in the cupboard. The following recipe is what resulted - a marinara-less, italian dish, using only the freshest ingredients. And guess what? My Italian, marinara loving husband gave it his stamp of approval





Eggplant Bake

Prep Time: 10-15 minutes; Cook Time: roughly 1 hour total


  • 1 medium size eggplant, skinned and thinly sliced

  • 2-3 roma or beefsteak tomatoes, thinly sliced

  • 2 cups spinach

  • 1 cup breadcrumbs

  • 1 egg

  • 1 cup flour

  • 1/2-2/3 cups mozzarella cheese, shredded

  • 3 tbsp olive oil

  • 3-4 tsp basil, dried

  • Salt and pepper


 


  1. Preheat oven to 425F.

  2. Spray a cookie sheet with non-stick cooking spray.

  3. Slice the eggplant into approximately 1 inch slices.

  4. Arrange the breadcrumbs in one bowl, the flour in another, and the whisked egg in a third bowl.

  5. Dip a slice of eggplant in flour, then in the egg, then in the breadcrumbs. Shake off excess breadcrumbs and place on the cookie sheet. Repeat with all slices.

  6. Place on the cookie sheet and drizzle with olive oil (roughly 1-2 tbsp total), 1-2 tsp basil, 1/2 tsp salt and 1/2 tsp pepper bake in the oven for 10 minutes. Flip them, drizzle a bit more olive oil, basil, salt and pepper. Bake the other side for another 10 minutes. You want them to be mostly cooked (you could eat them at this point).

  7. Spray a 8x8inch pan (or a round one like I used above).

  8. Layer as follows: eggplant on the bottom, tomato, cheese, spinach, eggplant, tomato, cheese. Place just enough slices of eggplant, tomato and spinach to cover a layer. Use about 1/4-1/3 cup of cheese on each layer.

  9. Place in the oven and bake for approximately 25-30 minutes.

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Reader Comments (2)

wait--I don't see the sauce component!
I made something of an autumn / mexican lasagna the other night, and it was fantastic--I made my own 'enchilada sauce' with crushed tomatoes / tomato puree and diced tomatoes cooked with cumin and some other herbs... I made blackbeans, kidney beans, and rice in a rice cooker, sauteed jalepenos/green peppers/green chile peppers/leek/garlic/tomatillos in a little olive oil, and roasted an entire butternut squash and two sweet potatoes. Then I layered in the pan: sauce, 1 layer of spinach tortillas, rice & beans, pepper/tomatillo/leek mixture, butternut squash & yam, (then optional layer of meat--we had some roasted chicken thighs we pulled apart), another layer of tortillas, sauce, and sprinkled it with sharp cheddar and baked it for 20 mins or so. It's MASSIVE and delicious :) and vegetarian .. without the meat bit.

November 3, 2011 | Unregistered CommenterErin

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