Please don’t judge the taste of this dish on my picture. Some food just doesn’t like the camera!
Anyway, Eggplant Parmesan is an excellent way to make a vegetable deliciously unhealthy. Coated in bread crumbs, lightly fried in olive oil and smothered in marinara sauce and cheeses. My kind of meal! I thought it turned out great and we ended up serving it on a bit of spaghetti with a side of french bread. And a Caeser salad. Yikes!
Eggplant Parmesan (serves 4)
1 large eggplant, peeled and cut into 1/2 inch slices
a couple of tsps of salt, for sweating the eggplant
2 eggs, beaten
2 cups Italian-style breadcrumbs
olive oil for frying
mozzarella, for sprinkling
parmesan, for sprinkling
First place eggplant slices in a colander and sprinkle salt over every slice. Let eggplant sit for 30 minutes. Rinse eggplant and pat dry with paper towels.
Preheat oven to 350F.
Heat olive oil in a large skillet. Dip slices of eggplant in egg and then in breadcrumbs. Make sure they are coated well. Place coated slices in the oil and fry for a few minutes on each side, until golden brown.
Spray a 9×13 pan with cooking spray. Start with a layer of marinara sauce, then place eggplant slices on top. Spoon over additional marinara sauce and top with cheese. Bake for 40-45 minutes.
Adapted by AllRecipes