Tonight my friend Lori will have her recipe for eggplant Parmesan. Ask and ye shall receive. This recipe came about as a side dish to the massive lasagna I made on Saturday over the weekend for a dinner party. My friend Angela and I tag teamed dinner with another friend Tiffany helping that night, and with my husband's description of this particular dish we came up with a recipe using
the ingredients I had on hand. It was a hit, well liked by everyone,
won out over the lasagna just barely too.
Preheat oven to 450 Fahrenheit.
I like the softness of the photo, and the taste of this meal was out of this world good.
Ingredients for this recipe are: 2 small eggplants (pick firm fleshed ones), 4 eggs, flour, salt &
pepper, shredded mozzarella cheese, and prepared marinara sauce (you can use my
homemade sauce recipe found here).
pepper, shredded mozzarella cheese, and prepared marinara sauce (you can use my
homemade sauce recipe found here).
Slice eggplant into 1/4 inch slices. Sprinkle salt and pepper on one side of the slices.
Place a cup of flour in container, with a fork beat the eggs in another container. This will be your dredging station.
Dredge eggplant slices in flour on both sides....
Then into egg....
Finally into flour again.
Preheat 1/2 inch of olive oil in large skillet. Fry eggplant until golden brown on both sides. I changed the oil once in the middle of this process so I had fresh oil for all of the frying.
Remove from oil and place on paper towel lined plate. Sprinkle with salt.
Add a layer of sauce to two long bread pans if you want to do what I did (necessity is the
mother of invention when you don't have a rectangular pan) or to a 9x13 pan (glass or metal).
Add one layer of fried eggplant.
mother of invention when you don't have a rectangular pan) or to a 9x13 pan (glass or metal).
Add one layer of fried eggplant.
Spoon on some sauce, a little really, and sprinkle with cheese.
Repeat until all the eggplant is used.
Bake in oven for 30 minutes.
Serve yourself a stack or half a stack of eggplant. I really like using a bread pan, the
fried eggplant retains its crisp fried edges this way.
fried eggplant retains its crisp fried edges this way.
Enjoy!
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