Tuesday, August 9, 2011

Baked Eggplant Parm with Onions

It has been a scorcher this summer. Record breaking temperatures and dense humidity have made me want to eat nothing but cool salads and frozen yogurt. But for some odd reason I had a craving for some Italian comfort food. Perhaps I owe it to the recent premier of the Jersey Shore, which is taking place in Italy this year. I may or may not have watched the same episode twice last weekend to make sure I didn't miss anything important. This easy eggplant parmesan recipe crusted with panko bread crumbs and onions successfully fulfilled that craving and is healthy enough to make me resemble J-Wow in no time. It makes a yummy dinner, and is great as a sandwich the next day for lunch.

One large eggplant
1/2 onion
2 cups panko bread crumbs
1 egg
1/2 cup graded parmesan cheese
salt to taste
Marinara or tomato sauce

Preheat oven to 375 degrees. Spray cookie sheets with cooking oil. Cut the eggplant into 1/4 inch thick round slices. Dip slices of eggplant in egg mixture, then in bread crumbs (I seasoned the breadcrumbs with a little salt, dried basil, dried oregano as well as a little parmesan cheese - but I have been in a hurry and skipped the seasoning and they were still delish). Place coated slices of eggplant on the cookie sheets about 1/2 inch apart. Bake for 15 minutes, flip, and bake another 15 minutes before removing from the oven. In a casserole dish, put a thin layer of your favorite marinara sauce. Place a layer of the eggplant slices on top, top with sliced onions, another layer of sauce, some salt and some parmesan cheese. Then place on the next layer of eggplant slices and repeat the process. Cover the casserole dish with foil and bake for 30 minutes in the oven at 375 degrees.

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