Tuesday, July 26, 2011

eggplant parmesan

I have no idea why I decided to make this dish. Probably because I saw a glass baking tray and I figured that I should do something with it. And I decided eggplant parmesan it shall be! ironically, i didn't put parmesan because i realised how incredibly expensive cheeses were. It was $11 for a packet of mozarella cheese, nothing like the price in US!

Adapted from allrecipes.com

2 eggplants, peeled and thinly sliced (around 1/4 inch)
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

1) Preheat oven to 350 degrees F (175 degrees C).
2) Sweat the eggplant slices by sprinkling with sea salt and let it sit for 30 min
3) Rinse and pat the eggplant slices dry with paper towel
4) Dip slices into beaten eggs and coat in ziploc bag with seasoned bread crumbs.
5) Place on a baking sheet coated with EVOO and bake for 7 min at 450F, flip and bake an addition 5-7 min
6) In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.
7) Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. 8)Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
9) Bake in preheated oven for 35 minutes, or until golden brown.


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