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October 2017

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curiosity

Eggplant Parmesan

I made Eggplant Parmesan for dinner tonight. My Eggplant Parmesan is addictive (to me at least).

1 medium eggplant
1 lb shredded mozzarella cheese
1 26oz jar pasta sauce
1 cup parmesan cheese
1 cup whole wheat breadcrumbs
1 egg
1/2 cup milk
1/2 cup whole wheat flour
salt & pepper to taste

(The whole wheat isn't necessary, I'm just on a whole grain diet.)

Preparation time: 30min
Cooking time: 60min

Pre-heat the oven to 350°F.

Mix the breadcrumbs with the parmesan cheese. (I make my own breadcrumbs in the food processor, from bread that is on hand.)
Beat the egg and mix it with the milk.
Prepare three shallow dishes: one with the flour salt & pepper, one with the egg and milk mixture, and one with the breadcrumbs and cheese mixture.
Slice the eggplant into rounds 1/4"-1/2" thick.
Dredge the eggplant rounds in the flour, then the egg mixture, then the breadcrumbs and cheese.
Cover the bottom of a 9"x13" cake pan with breaded eggplant slices.
Sprinkle some of the shredded mozzarella cheese over the eggplant.
Pour some of the pasta sauce over the mozzarella cheese.
Repeat the layers until you are out of eggplant.
Pour any leftover egg and milk mixture over the whole dish.
Mix any leftover flour with the bread crumbs and sprinkle on top.
Bake at 350°F until dark brown (poke the center with a knife to make sure the eggplant is cooked), about 1 hour.
Let rest for 15-30min (or overnight is even better).

Comments

Wheeeeeeeeeeeeee ! Must make soon again !