When you end up with a freezer full of bread ends and eggplant is on sale 2 for $0.59, the recipe is obvious.
Eggplant Parmesan is a luscious treat that can be put together on the tightest budget. Only one problem… I am lazy and I need something a little simpler than frying up breaded eggplant.
Pulverize your bread ends (frozen or not) in a food processor or blender. Then, melt butter in a skillet. Add the breadcrumbs, salt, and Italian seasonings. Toss gently until they are browned evenly.
Place half the breadcrumbs in the bottom of a casserole dish.
Peel and dice eggplant. Place half in a layer over the breadcrumbs.
Mix tomato sauce and seasonings. Pour half over the eggplant and top with a mixture of Parmesan and Mozzarella cheeses.
Repeat the layers and bake until the cheese is melted.
If your family is a little apprehensive about eggplant, you can saute the eggplant in a little olive oil to soften it first.
RECIPE: Eggplant Parmesan Casserole
For the breadcrumbs:
- 3 cups cubed bread ends
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
For the sauce:
- 2 15 ounce cans tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the casserole:
- 2 eggplants peeled and diced
- 1/2 cup grated Parmesan
- 1 cup shredded Mozzarella
- Preheat the oven to 350 degrees.
- Pulverize the bread in a food processor. Melt butter in a skillet. Add the bread and seasonings. Toss gently until toasted.
- Place 1/2 of the bread crumbs in the bottom of a casserole dish. Top the breadcrumbs with 1/2 of the diced eggplant.
- Mix the sauce and pour 1/2 of the sauce over the eggplant.
- Mix the cheeses and add 1/2 over the tomato sauce.
- Repeat the layers, ending with the cheese. Bake for 30 minutes or until the cheese is melted and the sauce bubbles.
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