David Henrie and his mother, Linda appeared together in an article featuring Disney stars and their mothers’ favorite recipes. Linda gave her recipe for Eggplant Parmesan.

More pictures below.
David and Linda Henrie – Eggplant Parmesan

Serves 6-8

2 Eggplants
3 tsp. olive oil
1 garlic clove (crushed)
1 (29 oz.) can of tomato sauce
1 tsp. salt
½ tsp. pepper
2 tbsp. sugar
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. Italian Seasoning
4 eggs (beaten)
8 oz. package of breadcrumbs
½ cup of grated skim or reduced fat parmesan cheese
2 packets of 2% skim mozzarella cheese (sliced)

Slice the eggplants into 1/4′” slices and lightly salt each side. Set on paper towel and allow at least a few hours for the water to drain out, and then pat dry. In a heated pan, sauté the crushed garlic clove slightly in the olive oil. Pour in the can of tomato sauce and add the salt, pepper, sugar, basil, garlic powder and the Italian Seasoning. Cover the pan for 20 minutes on low simmer. Finally, turn off the heat and add a big handful of fresh basil and top with 2 tbsp. of olive oil. Close cover for another 10 minutes, then remove pan from the stove and set aside–you will use this later as the sauce.

Preheat the oven to 350°F. In a large bowl, beat the eggs and set aside. In a shallow bowl, mix the breadcrumbs and the grated parmesan cheese.
Thinly line a skillet with a layer of olive oil over medium heat. Dip one slice of eggplant at a time, into the beaten eggs then the breadcrumbs. Cook until golden brown on both sides on the heated skillet. Place aside for layering.

In a 10×15 glass baking dish, layer the following ingredients in order as listed: sauce, fried sliced eggplants, sprinkle parmesan cheese and lastly, the mozzarella slices. Keep continuing this layering process until you are at the top of the baking dish. Bake this for 30 minutes until hot and bubbly.



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