Thursday, January 8, 2009

Eggplant Parmesan

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
Dredge eggplant slices through egg mixture and then bread crumbs. Bake in a single layer for 5 minutes on each side at 180C/350F. Cover bottom of casserole dish with sauce, top with a layer of eggplant slices, add basil and a layer of both cheeses. I used about 1 1/2 cups of grated parmesan cheese and 3 slices of some form of mozzarella. Repeat - sauce, eggplant, basil, cheese. Bake at 180C for 30-40 minutes.

The leftovers make for a very yummy sandwich!


Katie said...

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.


Gina said...

Mmm, gotta love eggplant parm!