Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer half of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.
Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese, and bake for 5 more minutes or until cheese melts.
I made it as stated, the only changes were, I did skin the eggplant in strips rather than leave the skin whole. I added cudhigi, which is an upper peninsula Italian sausage here. It was wonderful. I am a spice adding fool but I read all of the reviews and I didn't add any spices at all, it came out salty but not in a bad way. No spices need to be added. This will be in our go to files!! As for the cost, that's relative. If you have eggplant from the garden and make your own sauce (also from the tomatoes in your garden) your only cost is the cheese. Not bad at all for a meal that would easily feed 4 hungry people. (I got both cheeses on sale for less than $3) plus the cost of the sausage, (also less than $3) I figure I fed 4 people on $6.
We love this recipe and my husband always hated eggplant until I made this dish. I do modify it some. I peel the eggplant in every other stripes; so I get some of the color but not tough pieces and I slice it very thin. I use low fat mozzarella, 3/4 cup parmesan and an entire jar (24oz) of spaghetti sauce (Giada de Laurentis' sauce from Target is my favorite, but any will work). Otherwise I follow the directions completely. It is incredibly tasty and an easy meatless dinner with pasta and salad; also leftovers are easily heated up.
This was much better than I thought it'd be. I peeled the eggplant and made it exactly as they did on the video according to the recipe and it couldn't have gone better. It was nice and saucy and tender and my kids devoured it with some spaghetti.
This recipe will not yield a consistent result. My suggestion is to always peel the purple since it may be tough when the meal is finished cooking. I used a 2-qt Corning Ware dish with glass lid and baked at 375F for 40 minutes. I've had to add additional time at a lower temp with the lid on. This may be an easy meatless dish, but the ingredients used costs $7.30 purchased from H.E.B. grocery 2/2013. It doesn't taste as good as it looks. I wouldn't risk the $, work, or electricity to try it again.
I used a little beef boullon paste on each of the eggplant slices in addition to everything else. I also removed the skin. The set up for this is perfect (no degorging required) and the ratios came out correct. Best one I've tasted yet.
hbooh19 - Your question about salting eggplant slices before cooking: Salting is optional,
BUT salting serves to draw out the water in eggplants, which, depending on the age, contain quite a bit of water. Salting and draining removes some of the liquid. Thus, you have some control over the amount of liquid in the finished dish.
And, the liquid often has an unpleasantly bitter taste, so salting lessens that.
Eggplant slices absorb oil like a sponge when fried unless they have been salted and drained before cooking. Japanese eggplant has less bitterness. You may enjoy them more
than the more commonly sold large purple globe eggplant.
Hi! I have never worked with eggplant. I've heard that you need to soak the slices in salt water or something? Otherwise the eggplant is bitter. Is this true? Any help would be greatly appreciated. Thank you!