Monday, August 23, 2010

Eggplant Parmesan

I promised you my recipe for Eggplant Parmesan so here it is. It's super easy and very light but so filling. If you've never eaten eggplant before, this is a good recipe to try it out with.

Eggplant, pick a firm one with no soft spots. You will cut it into 1 inch thick slices so pick one that will feed all of your family.
1 cup bread crumbs
1/4 cup parmesan
1 egg, beaten
olive oil
fresh mozzarella sliced
tomato, sliced
basil leaves
marinara sauce

Pre-heat oven to 350. Spray a baking sheet with non stick. Heat a skillet over med heat. Beat your egg in a bowl. Mix the bread crumbs, salt and pepper, and parmesan cheese in a shallow dish or plate. Place next to stove. Slice the eggplant. Add some olive oil into the skillet. Place one slice of eggplant into the egg, then into the bread crumb mixture to coat. Then place in the skillet. Space them out, you might need to do a few batches. Once browned on each side place the slice onto the baking sheet. Once all the eggplants are browned, place in the oven for about 15 minutes. Take them out of the oven and layer on each eggplant a basil leaf and a tomato slice.

Place into the oven for about another 5 minutes. Take out of oven and place a slice of mozzarella on each eggplant and place into the oven until melted.

Finally put a spoonful, or however much you want, of marinara sauce on top. You can heat it before so you don't need to place back in the oven. Top with garnish of chopped basil and parmesan cheese.

My measurements are usually not exact so you will need to play a little with this recipe. Along with that my times are never timed but this time I know that my eggplants were in the oven for a total time of 25 minutes. So your oven might take a little less or a little more. Just check on them to make sure they are doing well.

This is London's favorite dish. For the last year she has asked for this dish periodically and when she does, how can I refuse?! This time i just served this like this with a little salad on the side but if you need more serve with some pasta.

London and I just ate the leftovers for lunch today. It's best if reheated in the oven so that it doesn't get soggy.

We really needed a healthy lunch since yesterday we went to the Idaho State Fair and ate bad for you food! Once in a while that's okay though, right? Had to show the picture of the ice cream Idaho potato that we devoured in record time.

Hope you love Eggplant Parmesan as much as we do!


1 comment:

  1. I like that your eggplants stay as individual portions.. easy to save or freeze for a left-over lunch. Seems like you could even turn these into little pizzas by putting them on English Muffins.