Israelis love eggplant (chatzil in Hebrew) because it is economical, versatile, easy to prepare, and delicious in many different forms. Eggplant Parmesan, a common Italian dish, is an especially popular dish on Shavuot, when dairy foods are served. Assuming you'll be preparing a variety of dishes for the holiday table, this is the easy-to-make recipe (with spaghetti sauce) for Eggplant Parmesan.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 large or 2 medium eggplants
- 3 eggs
- 1 cup dry bread crumbs
- 3/4 cup oil
- 24 ounces (750 grams) spaghetti sauce
- 1/2 cup Parmesan cheese, grated
- 1/2 pound (250 grams) Mozzarella cheese, sliced
Preparation:
1. Peel eggplant. Cut eggplant into 1/4 to 1/2 inch slices.
2. Dip each slice of eggplant into eggs and then crumbs.
3. Saute breaded eggplant slices until brown on both sides.
4. Preheat oven to 350° F (175° C).
5. In a baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
6. Bake, uncovered, at 350° F (175° C) for 30 minutes, or until cheese is melted.
2. Dip each slice of eggplant into eggs and then crumbs.
3. Saute breaded eggplant slices until brown on both sides.
4. Preheat oven to 350° F (175° C).
5. In a baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
6. Bake, uncovered, at 350° F (175° C) for 30 minutes, or until cheese is melted.
