On the weekend I cooked Eggplant Parmesano, using a recipe I recently enjoyed at a friends' home. It definitely needs some altering... the measurements on my print-out were way off (I used extra sauce, bread crumbs, and eggs), so I'm going to adjust them for next time. I also added onion, garlic, and oregano powders (oh, and plenty of red pepper flakes on my own plate, since I'm a huge fancier of spicy food!).
Eggplant Parmesano (from AllRecipes.com)
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"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided | 1 (16 ounce) pkg mozzarella cheese, shredded and divided 1/2 cup grated Parmesan cheese, divided 1/2 teaspoon dried basil |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). | ||||||||||||||||||||
| 2. | Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. | ||||||||||||||||||||
| 3. | In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. | ||||||||||||||||||||
| 4. | Bake in preheated oven for 35 minutes, or until golden brown. When my mum was out visiting back in April, she and I made a positively delicious, traditional version of this (which means it was obviously more fattening, ha) using Mario Batali's recipe here.  Of course, there is always a perfect wine pairing. This meal's bottle was Chilean, Conche y Torro's Carmenere.  Buona notte e buon appetito!  |
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