Homemade Baked Eggplant Parmigiana Recipe

Eggplant parmigiana, just about ready to head into the oven to bake.

The great thing about this recipe is that it makes not only a great lowfat dinner, but tastes incredible in a sandwich. Try making it in a panini, or getting some good Italian bread for the leftovers. Here's the ingredient list you'll need to make it:

* 1 large eggplant
* 1 teaspoon salt
* 2 Tablespoons olive oil (optional)
* 1/2 cup dried breadcrumbs
* 2 eggs
* 1 cup mozzarella cheese
* 2 cups marinara sauce
* 2 teaspoons dried basil
* 1 teaspoon oregano
* 1/2 teaspoon coarse ground black pepper

To start off with, use fresh eggplant. To find the freshest eggplant in the grocery store, select ones that don't have mushy spots and have a deep purple color. Make sure the crown is still intact.

How to Make Baked Eggplant Parmigiana

1. To start, wash the eggplant thoroughly. Peel the top layer of skin off with a vegetable peeler. Cut the eggplant lengthwise into coin shaped slices. Preheat an oven to 350 degrees F, and arrange the slices of eggplant (slightly overlapping) in a large glass baking dish or cookie sheet. Sprinkle the salt over the eggplant.

2. Bake the eggplant in the oven for 20 minutes. Meanwhile, start the marinara sauce (see marinara recipe here). After 20 minutes, remove the eggplant from the oven. Wipe the seeds from the slices of eggplant once they have cooled (some will come off due to the salt). Remove the eggplant slices from the pan and place on a plate for the next step.

In two separate bowls, place the cracked eggs and the breadcrumbs. Mix the basil, oregano, and black pepper in with the breadcrumb mixture with a fork. Beat the eggs in the small bowl with a fork. Lightly dip each eggplant slice into the egg mixture, then dip it into the breadcrumbs, coating each side.

4. Arrange the slices of eggplant in the glass baking pan (just one layer). Coat the eggplant slices with marinara, then with some of the mozzarella cheese. Place the next layer of eggplant on top, slightly overlapping again, then the marinara and cheese. Repeat layering until the eggplant has been used up.

5. Bake the eggplant at 400 degrees F, for 25 minutes, or until the cheese is melted and the eggplant is cooked thoroughly. The eggplant will be done when it is no longer tough, but more tender. Serve immediately using a metal spatula or metal serving spoon.

To make sandwiches from this recipe, simply place the eggplant slices into a cut piece of Italian bread loaf, and bake in the oven for ten minutes at 400 degrees F. To make a panini, place a thin layer of eggplant on bread, and use less sauce so the bread doesn't soak through with sauce.