Table for Two: Layered Eggplant Parmesan

Layered Eggplant Parmesan for Two by SneakySpoons
Ever since my trip to Cleveland I have been craving eggplant parmesan.
Since I had a request to duplicate this… I decided I would!The recipe was delicious!  Dennis even said, “It taste like a lasagna I had in Paris.”  Best compliment!

Layered Eggplant Parmesan
serves 2
 
1/4 cup flour
1/2 cup italian bread crumbs
1 egg
splash of milk
tony’s seasoning
1 small eggplant, peeled and sliced long ways
Marinara sauce (see recipe below)
grated mozerella
parmesan
spinach (optional)
1.  Preheat the oven to 400 degrees.
2.  Soak the eggplant slices in a bowl filled with salt water for about 20 minutes.  You may have to put a measuring cup on top of the eggplant to keep them submerged.
3.  While they soak do some preparations.  In a bowl beat the egg with a splash of milk.  In a separate bowl combine the flour and bread crumbs.  Lightly grease a cookie sheet.
4.  Next dry the eggplant slices with a paper towel and sprinkle a little tony’s on each slice.  Dip the eggplant in the egg wash and then in the bread crumbs, coating both sides.  Place the eggplant on the greased cookie sheet.
5.  Repeat for each slice.  After they are all breaded, lightly spray the tops if each slice with a little cooking spray.  Bake for 15-20 minutes…until both sides are golden brown.
6.  Lightly grease a small glass baking dish (individual size, like pictured above, works well).  Place a layer of eggplant and sprinkle a little mozzeralla and parmesan (go easy on the cheese).  Repeat with the next two or three layers of eggplant.  Top with marinara sauce and a little parmesan.  Bake at 375 for 20-25 minutes.
7.  Serve with spinach or fresh basil.  You can also serve with spaghetti or garlic bread.
**I added some spinach in between each layer and it was really good.  This dish reminded me a lot of lasagna, except with eggplant instead of noodles.
 
 

You can double the sauce and use the leftover mozzarella & spinach to make Deep Dish Pizza.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt

 

1 clove garlic, minced or pressed

 

1 (14.5 oz) can crushed tomatoes

 

Pinch of sugar

 

2 tbsp. fresh basil leaves, coarsely chopped

 

1½ tsp. extra-virgin olive oil

 

Ground black pepper

 

Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.
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