Eggplant Parmesan - serves 4
This recipe is pretty easy to make, although there are a few steps to making the eggplant parmesan. You can also easily replace the eggplant with zucchini, or for the carnivores out there, chicken or veal (I would pound and season the meat). A directed me to bake the eggplant on parchment paper, but it can also be fried for a less healthy option.
* 2 small eggplants
* ½ cup flour
* salt, to taste
* pepper, to taste
* 1 egg, beaten
* garlic powder
* breadcrumbs
* Italian seasoning
* parmesan
* tomato sauce, homemade or store bought
* mozzarella, grated
Slice eggplants lengthwise, about ½" thick.
Prepare three deep dishes for dredging.
Mix flour, a bit of salt and pepper in the first.
In the second, mix an egg with a bit of garlic powder.
Finally, mix breadcrumbs, Italian seasoning and parmesan in the last plate.
Dredge (or dip) an eggplant slice into the flour, then egg mixture and finally the breadcrumb mix.
Place on parchment paper lined baking sheet - parchment paper is awesome because there is no sticking!
Bake in the oven at 350F until the eggplant is cooked through for about 20 minutes.
Spoon some tomato sauce onto the eggplant slices and top with mozzarella.
Broil until the cheese is melted.
Serve with pasta and tomato sauce.
Tada!
Sliced eggplant and breadcrumb mixture.
Dredged slices of eggplant and topped with cheese.
Dig in!
For other vegetarian pasta dishes:
* Eggplant Rollatini
* Lentil-Ricotta "Meatballs"
* Mushroom Ravioli
* Pumpkin Ravioli
* Roasted Vegetable Lasagna Rolls
* Spinach Stuffed Pasta Shells
* Truffle Macaroni & Cheese
Dig in!
For other vegetarian pasta dishes:
* Eggplant Rollatini
* Lentil-Ricotta "Meatballs"
* Mushroom Ravioli
* Pumpkin Ravioli
* Roasted Vegetable Lasagna Rolls
* Spinach Stuffed Pasta Shells
* Truffle Macaroni & Cheese
2 comments:
Vernon and I CANNOT find parchment paper within a five mile radius of our apartment! How crazy is that?
That is CRAZY! I would not be able to live without parchment paper!!
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