Now, it’s not often that I eat eggplant, let alone grab one at the store, but with a better diet should come more and more vegetables. Eggplant is definitely one I seem to ignore on purpose. If memory serves me well, I had some a while back. It was fried, slimy, and gross. I now know that it wasn’t cooked properly. It looks daunting, dark, and quite frankly, I never know what to do with the thing! So, here goes nothing.
Eggplant Parmesan, to make it simple, you basically make lasagna but use eggplant instead of noodles! Hahaha! Now grab:
A baking pan
2 fresh, deep purple, firm eggplants
2 cans flavored tomato sauce (2 different kinds always makes it better)
2 cups ricotta cheese
2 cups shredded cheeses (mix them up)
1 cup Parmesan cheese
1 beaten egg
Bread crumb topping (optional)
Mix eggs with ricotta cheese and oregano. Slice the eggplant to 1/4 of an inch.
Dip the eggplant into beaten egg and Italian bread crumbs.
Fry the eggplant until golden brown.
Now this is a vegetarian meal so layer it up with sauce. Tomato sauce, then fried eggplant, ricotta mixture, other cheeses, spices and repeat 3 times!
Top off with Parmesan cheese and bread crumbs.
Bake covered at 350 degrees for 1 hour removing foil for last 15 minutes for browning. Enjoy!
Hmmm…this is pretty good. OK, OK. The cheese is a lot but ooh, la la!
Egglant is yummy afterall!
If you try this recipe, send me a picture of your final dish to SundayEats@FreesWorld.com!
Previously: Sunday Eats: Pepperoncini Fried Chicken