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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a simple recipe for eggplant parmesan. It's tasty, easy and a favorite at my house! Ingredients:
1 large eggplant |
olive oil |
asiago cheese |
parmesan cheese |
mozzarella cheese |
bread crumbs |
2 eggs |
pasta sauce |
garlic powder |
Directions:
1. Wash, peel and slice eggplant into 1/2 to 3/4 inch thick round slices.
2. Beat an egg in a small bowl.
3. Baste eggplant slice in beaten egg. Make sure both sides are coated.
4. In a bowl (I usually use a cereal bowl...otherwise you'll end up with leftover bread and cheese mix), mix 2 parts bread crumbs to 1 part pamesan cheese. Add a pinch of garlic powder (to taste). Blend together with a fork.
5. Dip egg basted eggplant slice into bread crumb mix bowl. Again, make sure both sides get coated.
6. Brown basted slices in olive oil, in a skillet over medium heat on your stove.
7. This might take a few rotations through the skillet depending on how many slices you prepared.
8. Bake browned eggplant at 350 degrees for 30 min in a pan layered as follows:
9. sauce (to cover bottom of pan)
10. eggplant
11. asiago cheese
12. mozzarella cheese
13. REPEAT (until you run out of eggplant!)
14. I always end with a layer of mozzarella. Cover pan with tinfoil for first 20 min of cooking. Remove foil for last 10 min to slightly brown and crisp up the top layer of cheese.
15. Enjoy!
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