Denver Catholic Lenten Cookbook: Eggplant Parmesan

(Photo: Lightstock)

Prep time: 20 mins

Cook time: 1 hour 10 mins

Cost: $

Servings: 6

Ingredients:

1 large eggplant, sliced into 1/4-inch slices

3-4 large eggs

2-3 cups breadcrumbs

12 oz shredded parmesan or mozzarella cheese

40+ oz jar of your preferred tomato sauce

6 cups canola or vegetable oil

Basil, oregano, parsley, salt, pepper, garlic powder, to taste

Red pepper flakes, if desired, to taste

Instructions:

1. Preheat the oven to 350º F.

2. Crack 3 large eggs and whisk in a medium-sized bowl.

3. In a medium-sized dish, combine 2 cups of breadcrumbs and seasonings desired.

4. Dip the eggplant slices in the egg and then into the breadcrumbs, making sure the entire slice is covered and breaded. Place onto another tray or plate. Continue until all eggplant slices are breaded.

5. Heat 6 cups of canola or vegetable oil in a large skillet. When oil is hot, add breaded eggplant slices and fry (about 3-5 minutes, flipping halfway). Remove eggplant slices and place on a tray lined with paper towels to catch excess oil. Continue this process until all eggplant slices are fried.

6. In a 9x13-inch baking dish, layer fried eggplant slices, tomato sauce and shredded parmesan or mozzarella. Ensure eggplant is well covered by the tomato sauce, adding a moderate amount of cheese to each layer. If desired, add seasonings to tomato sauce, to taste. Continue this step until all eggplant is used in about 3 layers.

7. Bake eggplant parmesan for 35-45 minutes, until cheese is melted.

8. Remove from oven and top with basil, if desired.