Friday, August 19, 2011

Eggplant Parmesan

Sometimes I crave a meal with red sauce and what better summer dish than eggplant Parmesan to meet that craving.

Fresh organic eggplant has substantial texture, and rich flavor that is perfect for eggplant Parmesan.

Sandy, Thanks for the perfect baking dish and I love the color! Cheers!

~ 2 medium size egg plants, cut off the ends and discard. Slice ¼’  thick rounds
~ 1 egg beaten
~ 1 cup Panko bread crumbs or regular bread crumbs
~ 4 cups Tomato sauce
~ 1 cup/8 ounces shredded mozzarella cheese
~ Non-stick cooking spray
~ Preheat oven to 350 degrees

         Coat a 9” by 13” baking dish with non-stick cooking spray
         Dip the eggplant in the beaten egg, then bread crumbs
         Make sure to dredge the eggplant fully covering both sides of the eggplant
         Place the eggplant in the baking dish and bake for 15 minutes
         Remove baking dish and cover the eggplant with the tomato sauce, sprinkle with mozzarella cheese
         I like to taste the eggplant and tomato sauce, go lightly on the cheese!
         Bake for 20 minutes
         Broil for 3 minutes to brown up the cheese
         Watch closely so the cheese doesn’t burn!
         The eggplant Parmesan is excellent served by it self or over angel hair pasta

You can find another one of my favorite Eggplant and Zucchini Lasagna recipe's in TheGrain-Free Family Table, Carrie Vitt of Deliciously Organic

Just cook Something! Cheers~ Kary

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