Last night's (and tonight's) dinner: Baked Eggplant Parmesan I've never had the original, which features fried eggplant, but this version was so delicious I don't think I'm missing anything. This was SO GOOD! Seriously, between the two of us, my sister, Heather, and I ate half the pan last night, and we'll polish it off tonight. Also, fun fact: Apparently, he didn't often eat vegetables, but Eggplant Parmesan was a dish Frank Sinatra would make an exception for, as it was one of his favorite meals. So if it was good enough for Ol' Blue Eyes, it's good enough for the rest of us. Yum, yum! Baked Eggplant Parmesan 2 medium eggplants, sliced into 1/2-inch-thick rounds Olive oil 1 1/2 cups breadcrumbs 1 cup grated Parmesan Salt and pepper, to taste 2 t. Italian seasoning 3 eggs 2 T. water 4 cups marinara sauce 2 cups shredded mozzarella 1/3 cup fresh, thinly-sliced basil (I sprinkled dried) Line a rimmed baking sheet with foil and place a wire rack in it. Salt both sides of the eggplant slices and let them rest on the rack for 30 minutes. Dab off the excess liquid. Preheat the oven to 425 degrees F. Line two baking sheets with olive-oil-greased foil. In a shallow bowl, combine the breadcrumbs, 1/2 cup Parmesan, salt and pepper, and Italian seasoning. In another bowl, whisk together the eggs and water and season with salt and pepper. Dip each eggplant slice into the egg mixture, then coat in the breadcrumbs and place on the baking sheets. Drizzle the tops of the slices with olive oil. Bake for 30-35 minutes, until the eggplant is soft on the inside and golden and crispy on the outside. Coat the bottom of a 9X13 baking dish evenly with 1 cup marinara. Add an even layer of eggplant slices, then cover them with 1 1/2 cups marinara, 1/4 cup Parmesan, 1 cup mozzarella, and basil. Repeat once more with remaining ingredients. Bake until bubbly and golden, 15-17 minutes. #FeedingCreatively #HomemadeItalianFood #BakedEggplantParmesan #FrankSinatrasFavoriteDishes https://www.instagram.com/p/COMKq5GAamT/?igshid=14y37kkq9k7v4
