See! I do remember how to post recipes. Things have been a little hectic around here. It’s finals time. I think that says it all.
Eggplant Parmesan {my recipe}
Ingredients:
- 1 eggplant
- 2 cups tomato sauce
- 1/2 cup mozzarella cheese
- 1 tbs minced garlic
- 1 tbs Italian seasoning
Directions:
- Preheat oven to 450 degrees. Spray a glass pan with olive oil.
- Slice eggplant into 1/2″ pieces horizontally and drizzle with olive oil.
- Top with sauce, garlic, Italian seasoning, and mozzarella cheese.
- Put in oven for 1 hour.
Grade: B+
Comments: This turned out pretty well considering I didn’t bread it. The eggplant definitely needs the olive oil, but it was very good. It made the eggplant the right about of soft without being gross. I was thinking afterward that peppers and onions would have been great in this!
{ 2 comments… read them below or add one }
This is one of my favorites; my in-laws are experts at it and swear the secret to really excellent EP is letting the eggplant drain for approx. 2 hours before cooking it. Apparently this takes the slightly bitter edge off of the eggplant; taste wise, I see their point, but it makes it impractical for weeknights. I’ll give your streamlined version a go sometime soon!
I have a different take on eggplant Parm. I bread and fry the cutlet sauce and cheese it and servi it on a sub bun. (Egglant parm sub!) It make a great sandwich.