Never Fear! Eggplant is here!

Ok, so before I get to the Eggplant Parmesan, I want to share a delicious snack or dinner (whichever you choose) combination that I was recently introduced to by my wonderful friend, Dana. (whom I totally blame for my new-found love of these two foods)

May I introduce you to the deliciousness that is Cracked Pepper & Olive Oil Triscuits combined with Fire Roasted Red Pepper Hummus (from Harris Teeter)...

It's wonderful and very filling. I must say, I was a little skeptical since I'm not a big hummus fan to begin with, but, being the good sport that I am, I will at least give it a try. I am glad that I did because it's quite yummy. So yummy, in fact, that I went and got some for myself. I highly suggest you do the same. You'll be happy you did!

Ok, on to the Eggplant Parmesan. I was a little intimidated at first when I considered making this recipe since I've never really cooked with eggplant. My first encounter with eggplant parmesan was at my best friend's rehearsal dinner for her wedding this July. It was wonderful, so I thought I'd try to make it myself.

Here's the recipe I used (though I made a few changes from the original):

1 cup Italian breadcrumbs

1 cup Panko breadcrumbs

1 1/2 cups grated Parmesan cheese

2-3 small to medium eggplants, peeled & cut into 1/4 inch slices

4 eggs, beaten with 3 tablespoons water

2 (26 oz) jars Ragu pasta sauce (I think I used the Parmesan & Romano sauce)

1 1/2 cups shredded mozzarella cheese

Since I didn't know how to peel an eggplant, I will share with you my new-found knowledge. First, you cut off the green top, since it's hard and you can't use that part.



Next you use a potato/carrot peeler and peel the skin off. Then you slice them in 1/4 inch slices.


Now, preheat oven to 350 degrees. Combine Italian breadcrumbs, Panko breadcrumbs, and 1/2 cup Parmesan cheese in medium bowl. Dip the eggplant slices in the egg mixture, then the bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled backing sheets. Bake for 25 minutes or until eggplant is golden. (I took out the sheets after about 10 minutes and flipped the eggplant over so the bottoms didn't burn.)



Here's the eggplant in the oven!



Next, evenly spread 1 cup pasta sauce in a 13 x 9 inch baking dish.

Layer 1/2 of the baked eggplant slices.

Add 1/2 cup Parmesan cheese, repeat. cover with aluminum foil and bake 45 minutes.

Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

So, in the end, eggplant isn't as scary or intimidated as I thought it would be. It's actually quite good and quite good for you. :) Enjoy! Let me know what you think of the recipe!