Eggplant Parmesan |
Nothing is easier or more delicious than a good plate of
Eggplant Parmesan. This dish is so simple that it really doesn't require
much of a recipe. But for simple descriptive reasons I will
explain. There is just something about a layered dish smothered in cheese
and sauce that is just so warming and special. Whether it is a pasta dish
or made up of fresh vegetables doesn't really matter just as long as you layer
the wonderful filling with good marinara and good cheese you are sure to
be in for a delightful meal. Please enjoy my Eggplant Parmesan.
Ingredients:
- 1 lg eggplant
- Italian breadcrumbs
- 2 eggs
- Mozzarella cheese
- Parmesan cheese
- Marinara
Take your eggplant and peel off most of the skin,
as it is hard to cook. I slice my eggplant longwise so as to have better
layering abilities. Whisk your eggs together and dip each piece of
eggplant into the egg mixture.
Next toss your eggplant slice into some breadcrumbs and sat aside. In a skillet with a little olive oil brown your eggplant on both sides.
Dip the browned slice into a little marinara and lay in a baking dish. Once you have your first layer of eggplant sprinkle on top a little fresh shredded mozzarella and Parmesan cheese. Repeat these steps unit you have a three to four layered dish complete. Bake in a 350-degree oven covered with tinfoil for roughly 30-45 minutes. The last 5 minutes of baking you can remove the foil so as to get a nice browned cheesy top. Let rest and slice to enjoy! Serves 4-5 people.
I love Eggplant Parmesan but have not made it before. Thanks for showing me how easy it, really, is to do!!
ReplyDeleteNo problem Betsy. Thanks
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