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I wanted to mix up our normal spaghetti night with something new. I decided to try a new eggplant parmesan recipe. I found a few recipes online and combined them together to make one that I thought my family would like the most.
I found the no salt added Francesco Rinaldi sauce at Walmart. If you want to keep up with Francesco Rinaldi’s latest news check them out on their new twitter channel.
I loved using the Francesco Rinaldi sauce in my recipes. It is a great short cut for your home cooking with homemade taste. It is also gluten free and has no preservatives.
By Sarah Halstead
- 2 large eggplants
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove minced garlic
- 1 jar Francesco Rinaldi traditional no salt added
- 1/2 cup finely chopped fresh basil
- 1 1/2 cups breadcrumbs
- 1 1/4 cups grated Parmesan cheese, divided
- 3/4 cup flour
- 4 eggs, beaten
- olive oil
- 1 1/2 pounds mozzarella
- Slice the eggplants 1/2-inch thick slices.
- Lay the eggplant slices out on several layers of paper towels.
- Sprinkle both sides of the eggplant rounds lightly with salt.
- Let the eggplant sit and release moisture for 2 hours.
- Heat olive oil in a saucepan on medium heat.
- Add the onion and garlic.
- Cook until onion is translucent.
- Add the minced basil and remove from heat.
- Combine breadcrumbs with 1/4 cup Parmesan cheese.
- Set up your bowls so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another.
- Preheat the oven to 425Â°F.
- Spread olive oil over the bottom of two rimmed baking sheet pans.
- Pat dry the eggplant slices with paper towels.
- Working one slice at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture.
- Place on oiled sheet pan.
- Drizzle a little oil over the top of each breaded eggplant round.
- Place breaded prepared eggplant slices in the oven.
- Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned.
- Remove from oven, and let cool to touch.
- Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish.
- Place a layer of eggplant rounds in a single layer covering the sauce on the bottom of the pan.
- Add the mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
- Place another layer of eggplant rounds over the cheese.
- Spread 1 cup of the sauce over the eggplant rounds.
- Layer again with mozzarella over the sauce and sprinkle with 1/3 cup of grated Parmesan.
- Add the remaining eggplant in a single layer on top of the cheese.
- Top with the remaining sauce, a little more mozzarella, and the remaining Parmesan.
- Bake uncovered at 350Â°F for 30 minutes.
- Remove from oven and let sit for 15 minutes before cutting into to serve.
This eggplant parmesan recipe is delicious and pretty easy to make. It will be added to our meal rotation.
What would you cook with Francesco Rinaldi Pasta Sauce?
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