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Eggplant yum-yum Parmesan |
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written
by Sadie Dobrozsi / 07.04.2004 |
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Recipe Name |
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Eggplant YUM-YUM Parmesan
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Category |
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primo or secondo, depending on how much you eat (and how big your tummy is)
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Ingredients |
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eggplant (1 eggplant/2 people), egg, breadcrumbs, tomato sauce, mozzarella cheese, olive oil, garlic, basil
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Instructions |
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Begin by preheating the oven to 375F.
Peel the eggplant and cut off the top and bottom. Cut into circular slices, roughly 1/2 in. thick.
Chop garlic to taste, heat with olive oil in a frying pan over medium heat.
Beat an egg or two in a bowl large enough to dip the eggplant slices in and pour breadcrumbs onto a plate. Coat dry eggplant slices in the egg then in the breadcrumbs, then place in the frying pan. Cook until both sides are slightly browned (5-7 min.).
Remove the slices and place them in a baking dish. Cover each slice with a generous dollop of tomato sauce and top off with a slice of mozzarella. Bake for 30-35 minutes, until the top of the cheese is slightly browned. Sprinkle chopped basil over the finished product.
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Story |
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I learned this recipe from my dad, who used to make it with eggplants we grew in our garden. I always find it interesting that the recipe doesn't use any parmesan cheese. I recommend this recipe because it is a healty Italian dish that provides an alternative to pasta and is vegetarian-friendly.
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