Un Fried Baked Eggplant Parm
This is so old school Italian Grandmother.
I love this recipe and it’s very easy to make and your not dealing with frying and that whole mess. But I do love Fried Eggplant Parm…just not on a Wednesday night. This is going to have a very pure clean taste.
- Cut the stem end off the eggplants and cut them into 1″lengths. Brush both sides with olive oil and add some salt n pepper. Place them on a baking sheet and bake in a 400’degree oven for about 45 minutes or until tender and done.
- Crush 1-28 ounce can of whole Italian plum tomatoes and spoon a layer on a Pyrex baking sheet.
- Then place the eggplant onto the sheet and top with some grated pecorino, mozzarella and a sprinkle of bread crumbs.
- Then top with the balance of the tomatoes more pecorino, mozzarella, bread crumbs and a drizzle of extra virgin olive oil. Place this into a pre heated 350 degree oven until you see some bubbling on the sides and the cheese is completely melted. This will be about 30 minutes.