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.



5 comments:

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.

(((HUGS)))
Donna

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 :)