I can definitely understand why so many people love living in the mountains... I had the most amazing scenery for my morning run where there was zero humidity, followed by an afternoon of hiking. I was more outdoorsy in one day than I've been in the past two years put together! Yikes!
While I was away, my family took a little trip to the farmers market. I was sad to miss it {I love fresh fruits and veggies... they're my only inspiration to make anything besides sweets!}, but I sent them with long list and they delivered!
Tonight, I'll be putting this Eggplant Parmesan recipe from Martha Stewart to the test:
Ingredients
- Olive oil, for baking sheets
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Coarse salt and ground pepper
- 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
- 1 1/2 cups shredded mozzarella
Directions
Step 1
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.Step 2
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.Step 3
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
