Parmesan Crusted Eggplants
Eggplant is one of the easiest vegetables to prepare and it also low in calories which make it a healthy choice. Not many people like eggplants but a good recipe like mine can help these people to change their minds. This happened with my family when I introduced my adapted Parmesan Crusted Eggplants. This recipe has more Italian roots. One of my friend’s husbands who were born in Italy shared this recipe with me long time ago and since then it became one of my party hit.
Good thing about this recipe that it is very easy to make and requires only one large eggplant for 6 people (it also makes for great leftovers).
This is the ingredients:
1 large eggplant
• 1 large tomato
• One ball of Mozzarella cheese
• Fresh basil leafs
• 5 tablespoons of olive oil
• 3 table spoons of Balsamic vinegar
• 1 tablespoon chopped parsley for garnishing
For the crust:
• 1 cup bread crumbs
• 2 eggs
• 1 teaspoon pink Himalayan salt
• ¾ cup Parmesan cheese
Preheat the oven to 400 F. Slice eggplants ¼ “thick.
In the small bowl beat eggs with salt and in the separate dipping plate spread breadcrumbs.
Dip each piece of the eggplant first in egg mix and then in breadcrumbs.
Cover two baking sheets with parchment paper then lay eggplants, drizzle it with olive oil and sprinkle each piece with Parmesan cheese.
Place baking sheets in the oven for about 17 minutes. When done let them cool down. Meanwhile slice tomato and Mozzarella cheese ¼ “thick.
Spread basil leafs on your serving dish.
Then layer your vegetables and cheese with eggplants on the bottom, tomatoes in the middle and Mozzarella cheese on top. Drizzle it with Balsamic vinegar, sprinkle with parsley and serve!