Foodie Friday

Eggplant Parmesan

• 3             medium eggplant (~3 1/4 lbs.)
• 2 T          olive oil
• 1/2 t         salt     
• 2 T           butter
• 2 slices     firm white bread, processed into coarse crumbs
• 1 clove     garlic, minced
• 1 C          shredded part-skim mozzarella cheese
• 1/4 C       grated Parmesan cheese
• 15 oz       part-skim ricotta cheese
• 1/4 t        coarsely ground pepper
• 4 C          tomato sauce, warmed

1.  Preheat oven to 450 degrees.  Grease 2 large cookie sheets.  Trim ends from eggplant, then cut them lengthwise into 1/2 " thick slices.  Arrange in a single layer on cookie sheets; brush with oil and sprinkle with salt.

2.  Bake eggplant 25 - 30 minutes, or until tender and golden, rotating sheets and turning over slices halfway through cooking.  Remove from oven and reduce temperature to 350 degrees.

3.  For the topping:  Melt butter over medium heat in a 10" nonstick skillet.  Add bread crumbs and garlic, and cook, stirring occasionally, until lightly browned, about 7 minutes.  Transfer to a small bowl.  Add 1/2 cup mozzarella and 2 T grated Parmesan, and toss well.

4.  For the filling:  Mix ricotta, remaining 1/2 cup mozzarella, remaining 2 T grated Parmesan and pepper in a medium bowl.

5.  To assemble, spread 1 cup tomato sauce evenly into a 9" x 13" glass baking dish.  Arrange half of eggplant on top, overlapping the slices.  Top with another 1 cup sauce, then dollops of cheese filling.  Top cheese with 1 cup sauce, remaining eggplant and remaining 1 cup sauce.  Sprinkle top with bread-crumb mixture.

6.  Cover dish with foil; bake 15 minutes.  Remove foil and bake 15 more minutes.  Let stand 10 minutes for easier serving.

This recipe came from the June 2008 issue of Quick and Simple magazine. 

Until Next Time...Happy Stitching!!!

Sharyn