I love this because it reminds me of lasagna, just without the noodles, and we don't fry the eggplant because I hate it greasy!
This is enough for Chris and I, you can obviously double or triple it as needed. We use fresh, organic ingredients, but use whatever you want!
Kari's really amazing, awesome, stupendous eggplant parmesan.
1 large eggplant
3-4 medium brown mushrooms
1/2 large zucchini
1 large egg
1/4 cup milk
1/2 cup italian style bread crumbs
1/4 cup freshly grated parmesan cheese (plus a little extra for topping)
1/2 jar spaghetti sauce (Newman's Own marinara is great!)
1/2 - 1 cup finely grated mozzarella cheese (depending on how cheesy you want it)
Turn oven to 400 degrees F.
Thinly slice eggplant, zucchini and mushrooms, about 1/8-1/4 inch thick. I usually slice the eggplant first then do the rest while it's baking.
In one bowl whisk together egg and milk, in another bowl mix together bread crumbs and parmesan cheese.
Spray a large baking sheet with cooking oil.
Dredge one slice of eggplant at a time, first in the egg mix and then in the bread crumb mix, lay flat on baking sheet. Do this with all pieces of eggplant, lightly spray tops with cooking spray then place in oven and bake until brown, about 10-15 minutes (Maybe a little longer, depending on how brown you want them. This also depends on how thinly you sliced them, they need more time if they are on the thick side.)
In a medium glass baking dish, a pie plate works well, spoon in a little sauce and spread around the bottom of the dish. Layer one layer of eggplant (should be about half of your eggplant). On top of that layer your zucchini on. Spoon on more sauce and spread around as best as you can. Top with half of the mozzarella cheese. Next, add the rest of your eggplant, then mushrooms, then the last of your cheese. Sprinkle top with parmesan. Bake in oven for 20-30 minutes, until brown and bubbly. Serve with crusty garlic bread or spaghetti!
Yum and double yum.
This zucchini might be a little big for this dish! Haha! Love you mom!