Tuesday, September 24, 2013

baked eggplant parmesan


eggplant, tomatoes, & garlic,
all from the farm.

i made this amazing tomato sauce:
onion, garlic, olive oil, salt & pepper,
and every fresh tomato i had on hand.
{romas, green zebras, heirloom slicers, cherries}
i breaded & baked the eggplant like so:

preheat oven to 400°
line baking sheets with parchment.

{i peeled the eggplant first, an optional step}

slice eggplant thinly, about ½ inch.
salt the sliced eggplant & place in a colander.

in a small bowl,
beat a couple of eggs.

in a larger bowl, combine:
panko bread crumbs
lots of grated parmesan cheese
dried oregano
salt & pepper

dip the slices in the egg,
dredge in the bread crumb mixture,
then place in a single layer
on the parchment-covered baking sheet.

bake until golden {about 20 minutes}
then, using tongs, turn the slices over and bake
the other sides until golden {another 20}.

i served it with the tomato sauce,
lots of grated parmesan & fresh mozzarella. 

and, just like that,
marian {my eggplant hater} loves eggplant.



3 comments:

Pam said...

yay marian! i LOVE eggplant parm! eggplant are everywhere right now! and boy that sauce looks yummy..xo

Emily said...

I am not a huge fan of eggplant either, and i think it is the skin. You peeled off the skin???? I think I will give this a shot! One of my mom's favorite meals is eggplant parm. May make this for her when she is here Christmas! And that sauce....oh Catie, yum!

Anastasia Egorova said...

My mouth watering reading viewing all these yummy stuff in this and in the previous posts! Yumm!

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