Eggplant Parmesan
Yesterday I made the most delicious eggplant parmesan I've ever tasted. I've never actually made it before, so I was super proud of the way it turned out. It's not as good as my grannie's eggplant parm, but it's pretty damn good.
The first thing I did was cut the eggplant in thin slices. Since it was the first time I'd ever made it, I was unsure of how long it would take to cook. So I figured the thinner the better.
Then I whisked together two eggs, 2 tbs of milk, and a pinch of salt in a bowl. I also mixed about 1 1/2 cups of italian breadcrumbs and 1/4 cup parmesan cheese together in a shallow dish. I then dredged the eggplant in the egg wash and then coated each piece in the breadcrumb mixture.
I fried up the eggplant slices in a hot (but not too hot!) frying pan coated in olive oil. I cooked each piece for about 3 minutes on each side, or until they were crispy and brown. Keep in mind that the eggplant absorbs a lot of the oil, so you may have to add more oil as you go.
After you fry up all the pieces, lay them overlapping in the bottom of a nonstick baking pan. I only own this roast pan, but it works just the same.
After you've put one layer of eggplant in the bottom of the baking dish, spread on a generous layer of your favorite spaghetti sauce and about a handful of your favorite brand of mozzarella cheese.
Layer the remaining eggplant on top of the cheese and sauce and then cover that layer with more sauce and cheese. Bake in the over at 375 degrees for about 20-25 minutes. Or, until the cheese is melted and bubbly.
So, in one hour I went from having an eggplant and other various ingredients sitting on my counter to this...a warm, bubbly, delicious dinner. It turned out so delicious that I know I will make it again soon. I split it up into freezable portions so I'll have it ready to eat when I get home from work. This was a very cheap and very easy meal. If I break it down, it cost me about $5 for all the ingredients. That's pretty good, especially since I'll be eating this for at least a week.
The first thing I did was cut the eggplant in thin slices. Since it was the first time I'd ever made it, I was unsure of how long it would take to cook. So I figured the thinner the better.
Then I whisked together two eggs, 2 tbs of milk, and a pinch of salt in a bowl. I also mixed about 1 1/2 cups of italian breadcrumbs and 1/4 cup parmesan cheese together in a shallow dish. I then dredged the eggplant in the egg wash and then coated each piece in the breadcrumb mixture.
I fried up the eggplant slices in a hot (but not too hot!) frying pan coated in olive oil. I cooked each piece for about 3 minutes on each side, or until they were crispy and brown. Keep in mind that the eggplant absorbs a lot of the oil, so you may have to add more oil as you go.
After you fry up all the pieces, lay them overlapping in the bottom of a nonstick baking pan. I only own this roast pan, but it works just the same.
After you've put one layer of eggplant in the bottom of the baking dish, spread on a generous layer of your favorite spaghetti sauce and about a handful of your favorite brand of mozzarella cheese.
Layer the remaining eggplant on top of the cheese and sauce and then cover that layer with more sauce and cheese. Bake in the over at 375 degrees for about 20-25 minutes. Or, until the cheese is melted and bubbly.
So, in one hour I went from having an eggplant and other various ingredients sitting on my counter to this...a warm, bubbly, delicious dinner. It turned out so delicious that I know I will make it again soon. I split it up into freezable portions so I'll have it ready to eat when I get home from work. This was a very cheap and very easy meal. If I break it down, it cost me about $5 for all the ingredients. That's pretty good, especially since I'll be eating this for at least a week.
Labels: eggplant parmesan
posted by Honey Bunny at 7:51 AM
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