I only had one white eggplant on hand so I adapted this recipe and baked in a small casserole dish with only two layers of eggplant. It made about 5 servings.
- 1 eggplant, 1/2 inch slices (no need to salt a white eggplant, if using a darker one - sprinkle each slice generously and let set for 30-45 minutes, depending on size, rinse and pat dry)
- 1 egg, beaten and mixed with 1/2 t. dried oregano and a pinch of salt & pepper
- 1-2 c. bread crumbs
- 2 c. tomato sauce (I used Guille's famous sauce that we kept frozen)
- Mozzarella and parmesan cheeses
- Fresh basil to taste, shredded
The leftovers make for a very yummy sandwich!
2 comments:
Hi! I just discovered your blog, and I really enjoyed reading past entries. Although I'm not a vegetarian, I AM a foodie! Your recipes and photos are great, and I like reading how you make ingredient adjustments based on what's available in Argentina. I came up with workarounds for recipes while I was living there for four months, and my creativity will have to continue to flourish after I move to Argentina! I look forward to reading more entries from you. I have added you to my blog roll, and I hope you'll consider doing the same.
Saludos!
Mmm, gotta love eggplant parm!
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