I've never cooked an eggplant before, but I picked one up at the store this weekend and since I'll be out of town at the teambuilding event in Kansas City this week, I figured I better go ahead and cook it. I will definitely make this again, especially when it gets a little colder. I didn't even miss the meat in this meal.
Ingredients:
1 eggplant
1 egg, beaten
1/2 cup italian style breadcrumbs
2 tbsp extra virgin olive oil
1 1/2 cups of pasta sauce (I use Newman's Own Sockarooni - it's a little spicy!)
3/4 cups italian cheese blend
5-6 fresh basil leaves, sliced
salt and pepper to taste
Preparation:
1. Preheat the oven to 375 degrees and place a sheet pan inside while the oven heats up.
2. Slice the eggplant lengthwise (long way) in half-inch thick pieces. You should get about 8 pieces out of one eggplant. Do not peel the eggplant!
3. Dip the eggplant slices into the egg and then into the breadcrumbs.
4. Coat the sheet pan in olive oil and place the eggplant slices on the pan. Bake for 15 minutes, flip the slices, and bake on the other side for 10 minutes.
5. In a small casserole dish (I used an 8x8 pan) sprayed with nonstick cooking spray, layer the pasta sauce, eggplant slices, and cheese (use 1/3 of the pasta sauce and 1/2 the cheese). Make another layer of pasta sauce and eggplant slices. Top with remaining pasta sauce and cheese. Lay the basil slices over the top and season with salt and pepper.
6. Bake for another 15 minutes at 475 degrees. Serve over spaghetti or with a salad (or both)!
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