Saturday, July 19, 2008

Eggplant Parmesan

We made eggplant parmesan with our Farm to Work Eggplant--This was the first time I've had said dish, and I quite enjoyed it.
Recipe from Elsie:

1 eggplant
a jar of spaghetti sauce (one of the normal sized ones should be fine)
shredded mozzarella and Parmesan cheeses
1 egg, scrambled
flour (for dredging)
salt and pepper to taste (mix in with flour)

peel the eggplant and slice into thin slices (about 1/4 inch thick or less). Place slices on a plate, sprinkle with salt, place another plate on top of the pieces and put something heavy on the top plate (you're trying to squeeze the water out of the eggplant slices). Set aside for 1-1.5 hours.

Pat eggplant slices dry with a paper towel. Dip slices in egg and then dredge through flour mixture. Fry floured eggplant pieces in oil on the stove. When browned, transfer to a paper toweled plate (to drain excess oil).

Get a baking dish (either 9x13 or 9x9), cover bottom of dish with spaghetti sauce. Place a layer of eggplant on sauce. Sprinkle with cheeses. Repeat layers until all eggplant slices are used. Top the last cheese layer with extra sauce and then more cheese.

Bake in a 350* oven for 15-20 minutes until cheese is bubbly.

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