Easy eggplant parm
God bless my friend Barbara, she likes easy, and delicious. She served this at girls night out dinner at her house and I was quite amazed at its simplicity and deliciousness. This is one of the first recipes I tried, but I have to admit, growing up Italian, eggplant parm was nothing like this. It was always very fried, very greasy and very dense - made in a lasagna pan for the whole family, and it was big (both the family and the parm).
Here's an easier, quicker version that can be frozen on the tray you bake it in, just perfect for single life. Just remove a slice or two and stick it in the microwave to reheat and serve with arugula and tomato salad on the side.
Barb's Easy Eggplant Parmesan
Here's an easier, quicker version that can be frozen on the tray you bake it in, just perfect for single life. Just remove a slice or two and stick it in the microwave to reheat and serve with arugula and tomato salad on the side.
Barb's Easy Eggplant Parmesan
1 large eggplant
2 eggs
salt
pepper
powdered garlic
italian seasoning
2 C whole wheat breadcrumbs
Olive oil spray
1 15-oz container ricotta cheese
8 oz shredded mozzarella cheese
1 small jar of prepared marinara sauce (I know, real Italians make their own marinara)
Preheat oven to 450 degrees. Spray a cookie sheet with olive oil spray.
Beat eggs with seasonings. Slice eggplant 1/2-inch thick. Dip eggplant slices into egg mixture, dredge in breadcrumbs. Place on prepared baking sheet. Spray tops with a little more olive oil spray. Bake on lower rack about 10 minutes, flip and bake another 5 minutes. Remove from oven and let cool.
Spread ricotta cheese over each slice. Top with a tablespoon of sauce. Sprinkle mozzarella on top and bake for about 10 minutes, or until the cheese melts and starts to brown. Remove, cool, enjoy. Serves 4-6 easily.
Can be frozen right on the baking sheet and covered with foil. Remove frozen slices with a spatula and place on a dinner plate. Microwave it for a minute or two and enjoy!!!
posted by Egg Salad at
Tuesday, September 28, 2010
3 Comments:
The only thing I do differently is get the acid out of the eggplant. I peel it and slice it, put paper towels on a large platter and lay out the slices, sprinkle with coarse sea salt, lay another layer of paper towels and continue this method. After about an hour, I rinse the slices well to get all the salt off. You'll notice the paper towels are wet and slightly brown in color-this is the acid that sometimes makes the roof of your mouth itch (it makes mine itch anyway).
I always did that too, but I have not noticed ANY acidity in this recipe. Also, the eggplant is firmer and "meatier" than when I drain out the bitter water.
Great, I'll give it a whirl!
Post a Comment
Subscribe to Post Comments [Atom]
<< Home