To those who are weary of eggplant, don't be! This is our household FAVORITE meal! You have to try it, especially while the eggplant is in season...
Ingredients:
3 large eggplants (totaling around 1 ½ lbs.)
2 tsp. salt
1 tsp. pepper
2 tbsp. olive oil
3 cups of Prego (traditional) sauce
1 cup Parmesan/Romano cheese
Directions:
Slice the eggplants lengthwise in ¼ inch slices. Sprinkle the eggplant with 2 teaspoons of salt and set the eggplant in a colander to drain for about 30 minutes.
In the meantime, preheat oven to 425 degrees. After eggplant has drained, place slices of eggplant on a dishtowel and pat dry, trying to absorb as much liquid as possible.
Sprinkle eggplant with 1 teaspoon of pepper and 2 tablespoons of olive oil. Place eggplant in a single layer of a baking sheet and bake in the oven for about 20-25 minutes.
Remove eggplant from the oven and pour about ½ cup of Prego in the bottom of a baking dish (9 x 13). Layer the eggplant over the sauce, then the about ½ cup of sauce again, and sprinkle with cheese.
Continue this layering effect until all of your eggplant is used up. You want to end with the cheese on top. Bake the eggplant parmesan in the oven for about 15-20 minutes or until the sauce is bubbling and the cheese has melted.
4 comments:
Yum! I think I'm going to make this while my Mom is here! Love eggplant.
Didn't know it was so easy. I will try it next week. Thanks!
Delicious! Do ya think Dad and the boys will go for it :?
This looks yummy Ash! I definitly think I could try this in my new place! Are eggplants expensive?
Post a Comment