Wednesday, August 5, 2015
When we went on our vegetable buying spree last week, we bought two eggplants. I had not cooked any eggplant in years, so first I googled eggplant recipes. Although I had eaten it before, I had never made Eggplant Parmesan. I figured it was time to give it a try. Here we go:
Cut the ends off and peel two medium-sized eggplants.
Slice them lengthwise.
Put salt in the bottom of a half-sheet pan. Place eggplant slices on top of the salt, then cover the top of them with salt. Let them sit for about thirty minutes. The salt will draw the moisture and bitterness out of the eggplant.
Rinse thoroughly, then drain on paper towels.
In a bowl, beat an egg and about 1/2 cup of milk.
In a separate bowl, add at least two cups of bread crumbs. I used the Italian bread crumbs that are already seasoned.
Dip each slice in the egg mixture, then coat with bread crumbs.
Hub attempted to make pictures of these steps, but there were some technical issues.
Place them in a single layer on an oiled half-sheet.
Bake in a 350 degree oven for five minutes; turn them, and bake five minutes longer.
While the slices are baking, gather the other ingredients. You will need a 24 ounce jar of pasta sauce (or make your own if you are so inclined), shredded mozzarella, and some shredded Parmesan cheese.
This is how they look after baking ten minutes.
Spread half the pasta sauce in the bottom of a 9 x 13 baking dish that has been sprayed with oil.
Cover with a layer of eggplant slices
and then a layer of cheese. Repeat with the remaining ingredients. Bake at 350 for 35 minutes.
I just wish you could have smelled it when it came out of the oven!
We sprinkled some extra Parmesan cheese on top when we served it for dinner. It was yummy.
I read that the sauce doesn't freeze well, so Hub and I will have to eat it every day until it is gone. I cannot see any problems with that.