Page 68 - 2016TOHCookbook

Baked Eggplant Parmesan
Podorefsky Family | HOPKINTON, MA
“This recipe is a family favorite. The eggplant is baked, which is an excellent
alternative for those who do not desire fried food.” TERRI PODOREFSKY
INGREDIENTS
Serves 4
3 large eggs, beaten, plus additional, as needed
1 cup grated Parmesan cheese, plus additional, as needed
2 cups seasoned panko bread crumbs, plus additional, as needed 1 medium eggplant, peeled if desired, cut into 1⁄4-inch-thick slices 2 (24-ounce) jars tomato sauce
2 cups shredded mozzarella cheese
PREPARATION
1. Preheat oven to 375°F. Line 2 baking sheets with aluminum foil, followed by parchment paper on top.
2. Place the eggs in a bowl. In another bowl, mix the Parmesan cheese and panko. Transfer the panko mixture to a large plate.
3. Dip each slice of eggplant into the egg, then into the panko mixture. Arrange in a single layer on the prepared baking sheets, continuing until
all the eggplant pieces have been coated.
4. Bake until lightly browned, about 15 minutes. Remove the baking sheets from the oven and turn over each slice of eggplant. Return to the oven and bake until the eggplant is lightly browned on top, about 10 minutes.
5. Pour enough tomato sauce to coat the bottom of a large baking dish. Place half of the eggplant slices on the bottom of the baking dish, overlapping them slightly so there are no spaces in between. Cover with an even layer of tomato sauce, then sprinkle with half of the mozzarella cheese. Place a second layer of slightly overlapping eggplant slices on top, followed by more sauce and the remaining cheese.
6. Bake until the top is bubbly and the mozzarella cheese is melted, about 20 minutes.
PAGE 58 | UMASS DINING