Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 This was dinner last nite (and left overs for tonite as well) and it was delicious. Eggplant Parmesan 1 eggplant, sliced into rounds salt 1 egg beaten milk fine bread crumbs 1 tbsp Italian seasoning 1 tsp garlic powder oil for frying 1 jar pasta sauce cheese (I used a pre-shredded Italian blend, plus additional fresh grated parm) Sprinkle the eggplant slices heavily with salt and let them drain in a colander for 30 – 45 minutes. (Don’t skip this step. I’m not really sure what it does, but the salt draws SOMETHING out of the eggplant and improves the taste/texture immensely, imx.) Rinse off and pat dry. Dip into mixture of beaten egg and some milk to thin it, then coat in bread crumbs mixed with Italian seasoning and garlic powder. Fry each slice in hot oil until golden brown on both sides. Drain well on paper towel. In a 9 x 13 pan spread a very thin layer of sauce (to keep eggplant from sticking to pan), then layer eggplant slices and sauce. Cover with shredded cheese and bake at 350 til cheese is bubbly. (There are no quantities for cheese, bread crumbs, etc because it all depends on how big your eggplant is. They vary widely in size.) This is delicious served with some pasta (use the same sauce) and a fresh green salad. -- Sherri Two points lower on the IQ chart and you'd be a doorknob _____ --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.742 / Virus Database: 495 - Release 8/19/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Yum! This is my absolute favorite way to eat eggplant. A side of angel hair pasta and a light marinara sauce... mmmm heaven. i agree with you about the salt and rinse process. Must be there is something in the eggplant that needs to leech out so that the rounds will be tender and non-bitter. i have tried skipping this process before only to have some pieces of eggplant taste yucky or turn out tough. Thanks for sharing your recipe. ~ pt ~ What is art? Nature concentrated. ~ Honore de Balzac, novelist (1799-1850) ~~~*~~~*~~~*~~~*~~~*~~~> , Sherri <sherria@o...> wrote: > This was dinner last nite (and left overs for tonite as well) and it was > delicious. > > > > Eggplant Parmesan > Sprinkle the eggplant slices heavily with salt and let them drain in a > colander for 30 – 45 minutes. (Don't skip this step. I'm not really > sure what it does, but the salt draws SOMETHING out of the eggplant and > improves the taste/texture immensely, imx.) Rinse off and pat dry. > > > This is delicious served with some pasta (use the same sauce) and a > fresh green salad. > > -- > Sherri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Hi, I've also tried two teaspoons of salt in a quart of water for the sliced eggplant before cooking. You may need to put something on top of the eggplant to keep it in the water as opposed to floating on top. Gary > Yum! This is my absolute favorite way to eat eggplant. > A side of angel hair pasta and a light marinara sauce... > mmmm heaven. > i agree with you about the salt and rinse process. > Must be there is something in the eggplant that > needs to leech out so that the rounds will be tender > and non-bitter. i have tried skipping this process > before only to have some pieces of eggplant taste > yucky or turn out tough. > Thanks for sharing your recipe. > > ~ pt ~ > > What is art? Nature concentrated. > ~ Honore de Balzac, novelist (1799-1850) > ~~~*~~~*~~~*~~~*~~~*~~~> > , Sherri <sherria@o...> > wrote: > > > This was dinner last nite (and left overs for tonite as well) and > it was > > delicious. > > > > > > > > Eggplant Parmesan > > > Sprinkle the eggplant slices heavily with salt and let them drain > in a > > colander for 30 – 45 minutes. (Don't skip this step. > I'm not really > > sure what it does, but the salt draws SOMETHING out of the eggplant > and > > improves the taste/texture immensely, imx.) Rinse off and pat dry. > > > > > > This is delicious served with some pasta (use the same sauce) and a > > fresh green salad. > > > > -- > > Sherri Quote Link to comment Share on other sites More sharing options...
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