Friday, July 25, 2014

Eggplant Parmesan

Eggplant:  do you love it as much as I do?  Or, are you a little skeptical?  Well, this recipe is a sure winner for you skeptics out there.  You slice up the eggplant, bread it and then bake it.  From there, you can serve as is or you can layer it with some red sauce and mozzarella (much like Eggplant Parmesan).  Give it a try . . .tender eggplant, crispy coating . . .mmmmmm.  This recipe is my take on Eggplant Parmesan . . .which is a little different than the traditional version.  I like my eggplant to have a crispy coating; so I assemble the eggplant and bake it first and then top with creamy mozzarella and marinara sauce.

Eggplant Parmesan
Serves 3-4 as a Side Dish or
2 as a Main Dish

1 Large Purple Eggplant
1 Cup Breadcrumbs
1/4 Cup Parmesan Cheese
1 TB Italian Seasoning
2 Eggs
1 Cup Flour
2 TB Corn Starch
1 Cup Shredded Mozzarella or Sliced Mozzarella
1 Cup Marinara Sauce
Olive Oil

Step 1:  Slice off the ends of the eggplant and then slice into 1/2 inch - 3/4 inch pieces.  Peel and place in colander.

Step 2:  Sprinkle the eggplant with salt and place the colander in the sink or into a bowl.  The salt will help release the excess moisture.  Let stand for a minimum of 30 minutes.

Step 3:  Rinse the eggplant and pat dry.  Set aside.

Step 4:  Preheat the oven to 350 degrees Fahrenheit and prepare a large baking by spraying it with nonstick spray.

Step 5:  Gather three shallow dishes.  In the first dish, add the flour and cornstarch.  Blend well with a fork.  In the second dish, place your eggs slightly beat.  In the third dish, place the breadcrumbs, Parmesan cheese and Italian seasoning;  mix together.

Step 6:  Dip an eggplant slice first into flour mix, then the egg and then dredge it in the breadcrumb mixture.  Place on the baking sheet.  Repeat this until all eggplant slices are coated.

Step 7:  Drizzle the coated eggplant slices with olive oil.

Step 8:  Bake in oven for 15 minutes.  Remove from oven, flip all slices and return the pan to the oven and bake for an additional 15-20 minutes or until golden brown on the outside and soft on the inside.

To Serve:  Top each eggplant piece with mozzarella and marinara sauce.  Basil and parsley garnishes are optional.

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