Eggplant Parmesan

Recipe courtesy Juan-Carlos Cruz

Show: Weighing InEpisode: M&Ms

Rated: 5 stars out of 5Rate itRead users' reviews (140)

RECIPE
COMMENTS & REVIEWS(140)

Cook Time:
45 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 5 min
Cook: 45 min
Total:: 1 hr 5 min

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Ingredients

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

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Comments & Reviews

recipe Eggplant Parmesan
H orlando, FL 09-24-2009
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Easy andyummy
Rated: 5 stars out of 5

Super easy and great flavor. I added some portabella mushrooms when sauteing the onions and garlic to add a meaty flavor,.
recipe Eggplant Parmesan
ingrid hartford, CT 09-19-2009
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Closer to 4 1/2, but we voted 5
Rated: 5 stars out of 5

This was our first attempt at eggplant parm, using our grandparents' eggplant. We often order eggplan parm at restaurants and... this was fantastic. We sweated the eggplant for 30 minutes and left the skin on, and it was wonderful. We followed the recipe to the "t" - and used a TON of fresh basil.. Soooo good.Read more
recipe Eggplant Parmesan
marilyn portage, IN 07-30-2009
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easy & wonderful
Rated: 5 stars out of 5

The only change I made was I sweat the eggplant & it tasted great. It was easy & would make it again.
recipe Eggplant Parmesan
linda Los Angeles, CA 07-03-2009
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Easy and Healthy
Rated: 5 stars out of 5

Loved this. It took a little more time than I usually have to bake the eggplant, but it was well worth it. Excellent taste.... The sauce had just the right "kick" my hubby LOVED it. I made extra eggplant and gave my toddlers plain with some plain marina sauce to dip...everyone enjoyed!Read more
recipe Eggplant Parmesan
John Tonawanda, NY 03-11-2009
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Great sauce also!
Rated: 5 stars out of 5

Great recipe, sweat the eggplant after pealing. This sauce is the best I have evr had!
recipe Eggplant Parmesan
Heather Loveland, CO 03-05-2009
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Awesome Healthy Dish
Rated: 5 stars out of 5

This dinner was sooo good...and healthy! I didn't have the crushed tomatoes, so I used a jarred spaghetti sauce instead and... it turned out excellent. We will definitely be making this again!Read more