Baked Eggplant Parmesean with Alfredo (or in this case, Pink) Sauce

Baked Eggplant Parmesan with Alfredo Sauce
by Rachel Potter and Xaundelle Aguirre
Serving size: 6

Alfredo Sauce
2-3 Cloves Fresh Garlic (minced)
½ cup Butter
2 cups Heavy Whipping Cream
½ cup Fresh Parmesan
Salt and Pepper to taste

Saute garlic in butter. While stirring, slowly add whipping cream; bring to a boil. Add Parmesan and salt and pepper to taste.


Eggplant
3 large eggplant, thinly sliced Dried Parmesan
3 cups Bread Crumbs Italian Seasoning
1 egg
¼ cup of milk
Sunflower Oil
½ cup mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix breadcrumbs and Parmesan with some Italian seasoning to taste. Mix eggs and milk. Dip eggplant slices in egg mixture, then in bread crumb mixture. Place in a single layer on a slightly oiled baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9x13 inch oiled baking dish place a layer of eggplant slices. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

4. Bake in preheated oven for 10 minutes. Pour ½ alfredo sauce over eggplant and cook for 5 more minutes or until golden brown.

Serve over penne or macaroni pasta with remaining alfredo sauce.



The only thing I did different was add a homemade marinera to the alfredo to make a pink sauce. I had to make it a pink sauce because we did not have half the amount of alfredo needed! A quick and easy save that got high praise from students, interns and staff!