Eggplant Parmesan
Serves 6
30 mins prep
70 mins cook
100 mins total
This version of Eggplant Parmesan includes a rich cream sauce instead of traditional marinara, adding depth and flavor to the dish. The eggplants are salted to remove excess moisture, ensuring a delicious, non-watery meal. Layers of eggplant, cheese, and creamy tomato sauce make this a hearty and comforting dinner option.
0 servings
1: Lay your eggplant slices on a clean kitchen towel. Sprinkle kosher salt on them and let them sit for about 30 minutes. 2: Using a paper towel, absorb any liquid that escaped from the eggplant. Try to dry them as best you can. 3: Preheat oven to 400°F. Line a baking sheet (or 2) with parchment paper. 4: Dip each eggplant slice first in the beaten egg, then in breadcrumbs. Lay on parchment paper. Bake for about 20 minutes on one side, then flip the eggplant and bake for an additional 10 minutes until golden on both sides. 5: In a mixing bowl, combine tomato sauce, heavy cream, and spices. Whisk well. 6: Lower your oven temperature to 350°F. 7: In an oven-safe baking dish, lay a first layer of sauce, then eggplant rounds. Top with cheese and parmesan, then extra sauce. Repeat until you finish all your eggplant. 8: Cover tightly and place in the oven for 1 hour. Then, uncover and broil for 2-3 minutes.
