Eggplant Parmesan
 
Prep time
Cook time
Total time
 
A simple, healthy(er) take on classic Eggplant Parmesan
Author:
Recipe type: Lunch/Dinner
Cuisine: Italian
Yields: 2 to 4
Ingredients
  • 2 large eggplants
  • 1 jar Ragu® Old World Style® Traditional Sauce
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • Olive oil (or cooking spray)
  • Salt
  • Pepper
Directions
  1. Slice both eggplants into quarters (i.e., 4 wedges, like if you were cutting a potato), then cut those into ¼-inch slices length-wise. (Note from Dan - Why did you cut your eggplant into quarters? I'm just going to start at one end and slice my way down. And have round slices instead of weird triangular slices.)
  2. Sprinkle eggplant slices with salt, to taste. Allow salted eggplant to sit for 15-30 minutes.(If you wish, you can rinse the salted slices and pat dry with paper towels. We love salt in our house, so I didn’t.)
  3. In a deep dish, mix together eggs and Parmesan, then season with salt/pepper to taste.
  4. Spray a skillet with cooking spray, or coat the bottom of the skillet with about 1 tbsp olive oil. Heat skillet over medium-high heat.
  5. Dip eggplant slices in your egg/Parmesan batter and allow excess to drip off.
  6. Place slices two or three at a time in your hot skillet.
  7. Fry on both sides until tender/soft and golden-brown. Set cooked slices aside on a plate. (Re-apply cooking spray/olive oil to your pan as needed after each batch.)
  8. Repeat steps 5-7 until all slices are cooked.
  9. Set oven to low broil.
  10. Arrange the dish by placing one eggplant slice on the bottom of a baking sheet, then spoon some of your Ragu sauce on top, sprinkle on some Mozzarella, and then top with another slice of eggplant. Repeat until you get as high of a stack as you want, making sure that your top layer is Ragu sauce + Mozzarella. I got 4 total stacks, with 6-8 slices eggplant each. (Note from Dan #2 - Individual stacks of eggplant parm??? No. Nobody has time for that. I'm layering my circular slices in a baking dish and creating family-style big eggplant parm.)
  11. Place baking sheet in your oven, and broil for about 1-2 minutes, or until cheese on top is hot and melty/bubbly.
  12. Remove, and serve immediately.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/03/eggplant-parmesan.html