KosherEye
<<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>>
Bookmark and Share
Easy Eggplant Parmesan Casserole PDF Print E-mail

KosherEye.com

eggplantparm

Who doesn't love Eggplant Parmesan? But it can be a mess to fry the eggplant. We love this recipe because it does not require frying the eggplant and it is healthier. Just layer the ingredients in a deep casserole dish, cover and bake.

Ingredients:

1 thinly sliced eggplant-about 1 1/2 lbs (no need to peel)
1 teaspoon salt
1 eight ounce package mozzarella cheese
1 cup bread crumbs
Approximately 1/2 cup olive oil
Parmesan cheese
Sliced tomatoes (about 1 lb.)  gently mixed with a small can of tomato paste- or if you do not have tomatoes, or tomato paste, use about 1 1/2 cups Barilla Marinara sauce

Directions:

Slice eggplant, put in colander; cover with salt; cover with plastic wrap and a heavy object. Leave for 30-45 minutes. Rinse off salt and let dry. (If time crunched, omit this entire step which actually just eliminates some bitterness from eggplant)

Preheat oven to 350 degrees.

In a deep pyrex type casserole, layer about 1/3 of each ingredient:
Eggplant, olive oil, tomato mixture, bread crumbs and Mozzarella cheese– repeat layering process until ingredients are used. End with Mozzarella and parmesan cheese.

Cover tightly with foil. Bake about 45 - 60 minutes or until sizzly and eggplant is softened

Notes:

Yield: Serves 3-4

Recipes: Dairy Dishes, Eggplant, Dairy, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica