Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts
Monday, August 6, 2012
Saturday, September 3, 2011
Sunday, October 12, 2008
Eggplant Parmesean
One of my most reliable recipes. I hope you try it:
1 large or 2 small eggplants, slices in 3/4" pieces
1 egg, fork beaten
1 cup Panko crumbs (Japanese breadcrumbs)
1/4 cup olive oil
Fresh Mozzarella cheese, 2 balls, sliced 1/4 inch
2 cups tomato based pasta sauce, I use Rao's Arrabbiata or fresh roasted tomato sauce (previously posted)
1/2 cup Parmesean cheese, grated
Dip the eggplant pieces in the egg and then the breadcrumbs and add the pieces to a flat pan with olive oil. Fry until crisp and golden. Drain on paper towel.
In a baking dish large enough to hold all eggplant pieces, first coat the bottom with about 1 cup tomato sauce.
Layer the eggplant, cheese, sauce and grated Parmesean.
Place in 375 degree oven for about 30 minutes or until Mozzarella is melted and golden
1 large or 2 small eggplants, slices in 3/4" pieces
1 egg, fork beaten
1 cup Panko crumbs (Japanese breadcrumbs)
1/4 cup olive oil
Fresh Mozzarella cheese, 2 balls, sliced 1/4 inch
2 cups tomato based pasta sauce, I use Rao's Arrabbiata or fresh roasted tomato sauce (previously posted)
1/2 cup Parmesean cheese, grated
Dip the eggplant pieces in the egg and then the breadcrumbs and add the pieces to a flat pan with olive oil. Fry until crisp and golden. Drain on paper towel.
In a baking dish large enough to hold all eggplant pieces, first coat the bottom with about 1 cup tomato sauce.
Layer the eggplant, cheese, sauce and grated Parmesean.
Place in 375 degree oven for about 30 minutes or until Mozzarella is melted and golden
Wednesday, September 17, 2008
Lean on Me
This pair of eggplant, now that I have sketched them, remind me of 2 star actors taking center stage. I bought them each for $1 last Sunday at the Farmers' market. They are "Black Beauty"s. They will be even better in eggplant parmesean.
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