Meatless Mondays in Los Angeles

[Le Taz Hot]

6. Eggplant Parmesan,

garlic bread and a green salad.

Eggplant Parmesan

• olive oil, for baking sheets
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 3/4 cup finely grated parmesan cheese, plus
• 2 tablespoons grated parmesan cheese, for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• coarse salt
• pepper
• 2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
• 6 cups Marinara Sauce
• 1 1/2 cups mozzarella cheese, shredded


1. Preheat oven to 375°F
2. Brush 2 baking sheets with oil; set aside.
3. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
4. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
5. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
6. Bake until golden brown on bottom, 20 to 25 minutes.
7. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
8. Remove from oven; raise oven heat to 400°F.
9. Spread 2 cups sauce in a 9-by-13-inch baking dish.
10. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
11. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
12. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
13. Let stand 5 minutes before serving