Food

Food

Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Eggplant Parmesan in the Cast Iron Skillet

Eggplant Parmesan in the Cast Iron Skillet

This is a great recipe whe have published before, this time we tried making it in a cast iron skillet and wow was it good!

Serves 4

Ingredients:

1 large eggplant
1 teaspoon dried basil
1/2 teaspoon dried oregano (or use 1 1/2 teaspoons of pre-mixed Italian seasoning)
2 cups Italian bread crumbs
3/4 cup milk
1 large egg
1 pound package of grated mozzarella cheese
1/2 cup grated parmesan cheese
1 26 ounce jar of marinara sauce
Salt and pepper to taste
Olive oil

Preparation:

Preheat oven to 375 degrees.  Cut the eggplant into 3/8 inch round slices, sprinkle with salt and press paper towels on top to drain some moisture. Mix the egg and milk together in a shallow dish. Mix the bread crumbs, herbs, a little salt and fresh ground pepper and 1/ cup of the parmesan together on a plate. Dip each eggplant slice in the egg/milk mixture, then dredge thoroughly in the bread crumbs. In batches, saute the eggplant rounds in olive oil until golden brown on both sides.

We used a cast iron skillet, then removed the eggplant to prepare the dish for baking. So with whatever you're using for baking, spoon a thin layer of sauce into the bottom of the pan and arrange a layer of eggplant on top. Cover the eggplant with more sauce, then add a layer of mozzarella. Continue to layer eggplant, sauce and mozzarella until you fill the pan. Sprinkle the remaining 1/4 cup parmesan on top. Bake uncovered at 375 degrees for about 35 - 40 minutes. Remove from the oven and let sit a few minutes before serving. Sprinkle with fresh snipped basil, add a few breadsticks, a tossed salad and it's dinner. Serve this with any wine that's red and Italian.

Marinara Sauce

1/2 cup chopped onions
3 cloves of garlic - minced
1 tablespoon olive oil
2 14.5 ounce cans of petite diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
salt
fresh ground pepper

Sauté the garlic and onion in the olive oil until the onions soften. Add the diced tomatoes, basil and oregano and simmer until reduced by about 25 percent (about 20 minutes), adding salt and pepper to taste.