Tuesday, August 6, 2013

Tasty Tuesday: Eggplant Parmesan

I never thought I would hear such a request. Especially from my 7 year old, who used to share her utter disgust over this dish. Until I tweaked my recipe that is. Now I hear, "Mom, when are you going to make Eggplant Parmesan again?".

How To:

•bread crumbs
•Italian seasoning (or just basil &/or oregano)
•ground black pepper
•splash of water
•seasoned salt
•eggplant, sliced
•oil for frying
•mozzarella or provolone cheese
•crushed red pepper
•pasta, cooked to desired doneness & drained

*Use desired amounts of ingredients

•Mix together bread crumbs, Italian seasoning, parsley & black pepper in a shallow dish.
•In separate shallow dishes, mix together egg with a splash of water, & flour with seasoned salt & paprika.
•Thoroughly dredge eggplant slices in flour mixture, followed by egg wash mixture & bread crumbs.
•Flash fry both sides in hot oil until crisp, about 2 minutes per side.
•Top with a spoonful of marinara & mozzarella or provolone cheese (or both). Place in a 350 degree preheated oven until cheese is melted.
•While cheese is melting, combine pasta (I'm a fan of penne with my eggplant) & marinara. Heat through.
•Add "secret ingredients" of crushed red pepper & sugar until you have the perfect blend of slightly sweet with a little spice. (Compliments the eggplant perfectly!)
•Serve eggplant over pasta with a side of garlic bread & salad (if desired).


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