Sunday, July 26, 2009

Eggplant Parmesan

As I've stated in previous posts, I love Italian food. One of my favorite Italian ingredients is basil and I just started growing some and thought this recipe would be great to make with fresh basil. This is sort of a fudge/hodge podge of my favorite recipes to make this with some shortcuts. You can bake it like a casserole or eat it fresh from being sauteed topped with marinara (when I don't want to wait for baking) and cheese. Either way it's yummy!

  • 1 Eggplant
  • 1 jar of your favorite pasta sauce
  • 1 big hunk of mozzarella cheese (fresh is best but any can work), shredded.
  • 3 sprigs of fresh basil, minced
  • 1/2 cup flour
  • 2-3 eggs, whisked
  • 1/4 cup Parmesan cheese
  • oil for sauteing
  • salt and pepper for taste
1. Slice peeled eggplant 1/2" thick. (I don't like Eggplant skin, so I peel it before slicing).
2. Get two bowls and fill one with flour, salt, and pepper; the other with egg and Parmesan cheese.
3. Preheat oven to 375°. Heat up saute pan with 1 tbsp. of olive oil.
4. Dredge eggplant slices in flour, then in egg mixture, and saute until golden, transfer to plate. Continue until all slices are done.
5. Spread pasta sauce in a greased casserole dish. Layer sauteed eggplant, mozzarella cheese, minced basil, and sauce until completed. Finish with mozzarella cheese.
6. Bake until cheese is golden and bubbly.


squawmama said...

Hey Risa, This is by far one of my very favorite recipes... I will be copying this and making it soon. It sounds so easy to make and looks so delish! Thanks for sharing it with us.


Tara Gibson said...

YUUUUUUUM! I am trying this one! Thanks for posting!

Millie said...

Oh my, yumm! I love eggplant parm.

Miss Sweet Tea said...

Eggplant Parmesan is my favorite Italian dish! I've never made it myself though so I will have to give your recipe a try!

In this wonderful life... said...

I LOVE eggplant parm! Thanks for sharing!!

cute blog :)