Recipe Idea: 3 Cheese Vegetarian Eggplant Parmesan
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about some easy-to-make 3 Cheese Vegetarian Eggplant Parmesan. The basic recipe comes from one of my favorite cookbooks, Betty Crocker’s International Cookbook. I’ve had my copy of this cookbook since the 1980s and I still use it frequently. Every recipe I have tried from it is divine and several of my go-to recipes come from Betty Crocker’s International Cookbook, including a couple of my favorites: Homemade Pizza and Swedish Meatballs.
Our home-delivered vegetables from Season’s Bounty Farm’s weekly CSA (community sponsored agriculture) subscription included a couple of eggplants. Don loves Eggplant Parmesan, so I decided to make it for him. It was very tasty. I started with Betty Crocker’s recipe and modified it for my tastes. The recipe called for garlic salt and I didn’t have any; it’s not something I ever use. So I substituted garlic powder and a little bit of salt. I also added fresh basil and 1/4 cup Feta cheese. The Feta probably has enough salt that you could leave the added salt out of the recipe.
I sliced my eggplant in rounds, but Don—the Eggplant Parmesan connoisseur—says that restaurants usually slice it lengthwise. That seems useful to me since there would be a larger flat surface for the flour to adhere to. He also said there is usually more batter on the eggplant, so I think most restaurants must dip the eggplant in milk or egg before they put it in the flour. But we liked it the way I made it. It was delicious.
Read on for recipe and fancy new nutrition label…
- ⅓ cup flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 medium eggplant, cut into ½-inch slices
- ¼ cup canola oil
- 24 ounces tomato sauce
- 3 tablespoons fresh basil, chopped (or 1 teaspoon dried)
- ½ teaspoon dried oregano leaves
- 1 cup grated Parmesan cheese
- ¼ cup Feta cheese
- 1 cup fresh mozzarella cheese, cut into small bits
- Mix the flour, garlic powder and salt.
- Dredge the sliced eggplant through the flour mixture.
- Heat the oil over medium heat in a skillet and when hot, fry the eggplant in the oil until golden brown on both sides (turning once).
- Pour half the tomato sauce into an engrossed 13" x 9" baking dish.
- Sprinkle ½ the oregano and basil over the sauce.
- Lay the eggplant over the sauce in a single layer.
- Sprinkle ½ the Parmesan cheese and all the Feta cheese over the eggplant.
- Cover with the remaining sauce.
- Sprinkle the remaining spices over the sauce.
- Sprinkle the remaining Parmesan cheese over the sauce.
- Dot with mozzarella cheese.
- Bake uncovered in 325F degree oven for about 25 minutes, until hot and bubbly.