Community Pick
Oven Fried Eggplant or and Zucchini Parmesan
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 24
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
-
Sauce
- olive oil
- 1 onion, diced
- 1 stalk celery, sliced finely
- 3 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon parsley
- 3 leaves fresh basil
- salt and pepper
- 1⁄4 cup dry red wine
-
Eggplant
- 1 large eggplant, peeled and sliced 1/4 slices
- flour, for dusting
- 3 eggs, lightly beaten
- 1⁄4 cup milk (buttermilk)
- 2 cups breadcrumbs, seasoned with spices
- salt and pepper
-
Cheese mixture
- 1 pint ricotta cheese
- 1 cup shredded mozzarella cheese
- 1⁄2 cup grated romano cheese or 1/2 cup parmesan cheese
- 1 egg
- 1 teaspoon parsley
- extra grated cheese
directions
- SAUCE: Coat bottom of a large pot with olive oil.
- Add onions, celery, and garlic and saute until tender about 5 minutes.
- Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
- Bring to boil; reduce heat and simmer for 1 hour.
- Stir and stir and stir.
- EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
- Mix eggs and buttermilk in bowl.
- Dip slices of dusted eggplant into egg mixture.
- In the same bag with the left over flour add seasoned breadcrumbs to it.
- Then dip eggplant into bag of seasoned breadcrumbs to coat them.
- Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
- Cheese mixture: mix all together.
- Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
- Top with extra grated cheese.
- Bake in oven at 325 degrees for 30 minutes.
- Serve with crisp Italian Bread and green salad.
Reviews
-
This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer. <br/>Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe. <br/>My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites! <br/>Thank you bunches Rita!!!
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Using Zucchini worked out fabulous! I followed this recipe for the eggplant (using zucchini) and used a from-scratch marinara by mixing pureed oven-roasted tomatoes, onions, & spices with a can of diced toms. Instead of the cheese layer I substituted sprinkling mozzarella, pizzeria (smoked) cheese blend, & parmigiana reggiano cheese. It was a huge hit.
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Nineteen reviewers can't be wrong, this is mouthwatering delicious! My partner came in and exclaimed, "It smells good in here!" Of course it did with the sauce simmering on the stovetop and the eggplant slices browning in the oven. My eggplant weighed 1 pound and with 1/4 inch slices this made two layers in my casserole. It fit perfectly. Like another reviewer I had trouble using the gallon bag to bread my fritters (it worked fine for dusting them with flour, but was too messy with the egg wash), so I put the breadcrumbs in a shallow pie plate to dredge them. I seasoned the breadcrumbs with 1.5 tablespoons of italian seasoning. I put the breaded slices on a baking rack over a sheet pan and sprayed liberally with PAM olive oil spray. Mine took about 20 minutes in a 450F oven and then 5 minutes of broiling. I had a couple fritters leftover that my partner and I both snacked on. Yummy! I did substitute low-fat cottage cheese for the ricotta (personal preference). The recipe is easy to follow and the results are outstanding. Served this with sliced garden tomatoes and cantelope. Thank you, Rita, for sharing this gem!!!
see 22 more reviews
Tweaks
-
This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer. <br/>Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe. <br/>My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites! <br/>Thank you bunches Rita!!!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey