Un Fried Baked Eggplant Parm

Un Fried Baked Eggplant ParmThis 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.

Directions:

  1. 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.
  2. Crush 1-28 ounce can of whole Italian plum tomatoes and spoon a layer on a Pyrex baking sheet.
  3. Then place the eggplant onto the sheet and top with some grated pecorino, mozzarella and a sprinkle of bread crumbs.
  4. 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.

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