Eggplant Parmigiana

Eggplant Parmigiana is so good!  Sometimes I order it when dining out, but the eggplant slices are usually prepared with an egg coating and then fried.  So ...only occasionally do I enjoy this entree.  It is that cholesterol thing with me.  Much like that sugar thing prevents me from making desserts that contain a ratio of more or almost equal sugar to flour in a tempting treat.     

It has been a busy three weeks reviewing Art, Chinese History & Japanese History notes for the school group tours I am/will be giving at the Springfield Museums.  Now that some warmer weather has arrived, students on field trips visit our wonderful five museum complex.  It is a jewel in the Pioneer Valley and a great resource for all residents in my area and in southern New England.         

Last week while shopping in my local grocery store, the Big Y, I spied two Eggplants in the produce section.  Very quickly meatless Fridays came to mind in addition to a recipe for Eggplant Parmigiana that was located in the Big Y's February 2011 Life in Balance booklet.  No Eggs involved! 

I had prepared this recipe as printed two months ago and we really liked it.  This dish is made in two baking steps and so worth it.  The two Eggplants remained on the bottom shelf of my fridge as I reviewed more history notes.  Two nights ago was the perfect opportunity to use them and bake this dish again, but with a couple of changes.  It's a very tasty meatless meal!

Eggplant Parmigiana -adapted from Big Y Life in Balance booklet, February 2011

Ingredients:
PAM
Olive Oil
(2) small Eggplants
Ground Pepper & Basil - McCormick's
(1) jar Spaghetti Sauce (about 16 oz. - 20 oz.)
(1) can 6 oz. Tomato Paste
8 oz. shredded Mozzarella

Method:

1. Preheat oven to 450°F.
2. Line a large cookie pan with foil and spray with PAM.
3. Wash & dry Eggplants. 
4. Cut each Eggplant into 1" slices.
5. Place each slice on cookie sheet and drizzle a small amount of Olive Oil on top of each slice.
6. Then, lightly sprinkle with Ground Pepper & Basil.
7. Bake Eggplant slices for 12 - 15 minutes in 450°F oven.

After slices are baked, remove from oven and lower oven temperature to 350°F.

*While Eggplant is baking continue prepping:

1. Spray a large baking dish with PAM.
2. Mix Spaghetti Sauce with Tomato Paste in a small bowl.
3. Place a small amount of sauce mixture on bottom of baking dish.
4. Place baked Eggplant slices on bottom of baking dish.  Top each slice with shredded Mozzarella Cheese.  Then, top with another slice of Eggplant.  Place sauce mixture on top and then top with more Mozzarella Cheese.   
5. Bake for 30 minutes or until Eggplant is soft.  

Fresh Basil can be used, but my Spice Rack is always within my reach, so I use McCormick's Basil.  :)  I stacked the Eggplant slices in the baking dish, but they are not stacked in the original recipe.  

No longer will I dream of eating Eggplant Parmigiana, but it will be on our dinner table served with Barilla PLUS Farfalle Pasta and Green Beans.  In the photo above my smaller Rose Colored Pyrex contains the Eggplant Parmigiana remaining after Wednesday's dinner.  Tonight is meatless Friday, so our dinner is in the fridge waiting to be reheated.  I'll add a little more tomato sauce and dinner will be...

Yummy!
Enjoy!