Thursday, May 19, 2011

Eggplant Parmigiana

Cooking the eggplant
2 small unpeeled eggplants
1 large egg
2 Tbsp. water
1 1/3 c. dry bread crumbs
2/3 c. Parmesan cheese, grated
olive oil
2 c. tomato sauce
cilantro, chopped
Basil, thyme, garlic powder, coriander, oregano
2-3 c. mozzarella cheese, shredded

Heat oven to 350 F.

Cut eggplants into 1/4 inch slices. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with the bread crumb mixture.

Heat oil in a skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown. Repeat with remaining eggplant, adding more oil if necessary.

Ready to eat!
Place half of the eggplant in ungreased rectangular baking dish, overlapping slices slightly. Mix tomato sauce, cilantro, and spices together in a bowl. Spoon half of the sauce over eggplant. Sprinkle with 1-1 1/2 c. of the mozzarella cheese. Repeat with remaining eggplant, sauce, and cheese.

Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Adapted from Betty Crocker's Cookbook

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