‘Tis the season of cupids and sweethearts, sentimental greeting cards and gratuitous heart-shaped baked goods. Love is in the air.
Is there a better way to say “I love you” than with pasta? I think not.
A box of chocolates or melted cheese and breaded eggplant? Come on! There’s no competition. Chocolate is grand, but (homemade) comfort food is the way to this girl’s heart. A hearty meal warms your apartment, your heart, and your soul.
This past weekend, I told my roommates that I loved them by baking up a massive tray of eggplant parmesan.. And they told me they loved be my doing the dishes. It doesn’t get better than that, folks.
Baked Eggplant Parmesan
adapted from Martha Stewart
- 2 large eggs
- 3/4 cup plain breadcrumbs (I used gluten-free)
- 3/4 cup grated Parmesan
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 1/2 pounds eggplant, sliced into 1/2-inch rounds
- 6 cups chunky tomato sauce
- 1 1/2 cups coarsely chopped mozzarella
Preheat oven to 275 and prep two baking sheets by brushing them with oil. In a shallow bowl, whisk together the eggs and 2 tablespoons of water. Pour breadcrumbs into a separate shallow bowl.
Dip each eggplant slice into the egg mixture, coat with breadcrumbs, and set on the prepared baking sheet. Bake for 40 minutes, flipping after 20, until both sides are golden brown. Remove from oven and raise heat to 400 degrees.
In a medium bowl, combine cheeses and spices. Spread 2 cups of sauce in a 9×13″ baking dish, and arrange half the eggplant in a single layer and top with a third of the cheese mixture followed by 2 more cups of sauce. Repeat this pattern a second time, and finish with the final third of cheese.
Bake for 15-20 minutes, until the sauce bubbles and cheese melts. Remove from oven and serve over pasts.