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
Denise,
ReplyDeleteI used to have plates like the one you have your "yummy looking eggplant" on. Mine were green, and I have no idea what happened to them. I guess they were a casualty of the Maine move! I will make that recipe.
Marjorie,
ReplyDeleteThese plates are what identified us as "soul sisters". When I saw that you had the same plates that I did I knew it was more than coincidence. Try the dish...thick steak size slices of eggplant makes the difference
mmmmm that looks delicious.
ReplyDeleteMust try it when I can get some Japanese breadcrumbs.