Share This

Tuesday, November 6, 2012

Eggplant Parmesan

Eggplant Parmesan


1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese

1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.

2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.

4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.

5. Fry the breaded Eggplant until brown. and take out on paper towel.

6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.

Bake the Eggplant Parmesan in a preheated 425ยบ F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.


Post a Comment