Thursday, April 4, 2013

Eggplant Parmesan

Ingredients needed:
1 large eggplant
1 jar Vodka Sauce
(Find out what you can do with the empty Classico jar here!)
Olive Oil
Fresh Mozzarella Cheese
2 eggs, beaten
1-2 cups Italian bread crumbs

Selecting an eggplant can be hard.
You want to make sure it is free from bruises and not too hard, but also not too soft. 
A few soft spots are ok.
And DON'T keep it in the fridge.

To make peeling easier:
     Cut off both ends and place your peeler on the edge.
Make deep, long slices from end to end.
The skin is very rubbery and thick, so you can't go at it like you would a potato or apple. 

  Slice your eggplant into 1/4 inch thick disks.

Prep your work station, you'll need to work fast! 
 You'll need one bowl with your eggs and one with breadcrumbs.
Bring about 1/8 inch of olive oil to warm over medium heat in skillet.
   And yes, it must be olive oil! 
Any other oil will give you a funny flavor and grease.

So this is how you dip:
(And now I have the song: "I put my hand up on your hip
when I dip you dip we dip." in my head. Pretty sure that is a dirty bad!)
  Breadcrumbs, egg, breadcrumbs, oil.

 I do about 4 at a time, 30-60 secs each side.
You want them to be light to medium browned.
Add oil if needed and keep an eye on your heat, if it gets too hot, you'll brown fast without softening your eggplant.
   Ah. Nice and brown. Crunchy outside, soft inside.

Cook your pasta at about HALF the time it says to.
Preheat oven to 350.
Layer greased casserole dish:
Sliced mozzarella
    Bake for 15-20 minutes.

It is lovely when garnished with fresh basil leaves snipped over it!  


  1. Well, that sounds easy enough!! It looks really good!

  2. I love easy, tastey recipes! This one is going to be pinned for sure! I think I could just eat the egg plant with a dollop of sauce and a little goat cheese on top. Yum!