Kosher Dairy Dishes
| Easy Eggplant Parmesan Casserole |
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KosherEye.com
Who doesn't love Eggplant Parmesan? But it can be a mess to fry the eggplant. We love this recipe because it does not require frying the eggplant and it is healthier. Just layer the ingredients in a deep casserole dish, cover and bake. Ingredients: 1 thinly sliced eggplant-about 1 1/2 lbs (no need to peel) Directions: Slice eggplant, put in colander; cover with salt; cover with plastic wrap and a heavy object. Leave for 30-45 minutes. Rinse off salt and let dry. (If time crunched, omit this entire step which actually just eliminates some bitterness from eggplant) Preheat oven to 350 degrees. In a deep pyrex type casserole, layer about 1/3 of each ingredient: |
