eggplant parm

My mom loves, loves, loves eggplant parm. After she saw me cook a picnic dinner for Dave she very strongly suggested that I experiment with eggplant. And Parmesan. And red sauce. And voila--after some scouring in my trusty food blogs--I decided to indeed, conduct an experiment. So away we go...

2 pretty, dark purple, nearly-blemish-free eggplants. Peeled and chopped into rounds about a quarter inch to an inch thick.

one of my fave smells: garlic and onion sauteing in extra virgin olive oil (to be added to tomato sauce)

bread crumb and Parmesan cheese mixture adjacent to 2 eggs (1 yolk)

egged, breaded and ready to be baked at 375 degrees F. single layer on a lightly oiled cookie sheet. 5 min. each side.

layer of red sauce, eggplant, mozzarella. repeat until you're done-zo with the eggplant rounds and there's a generous amount of mozzarella on top. bake at 350 degrees F for 30 min.

serve with spaghetti tossed in leftover red sauce. sprinkle extra Parmesan cheese and ground basil. finito.

One Response so far.

  1. zaneta says:

    drooooool. when are you going to cook for me?!

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