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) |
"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."
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
|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!