Monday, November 2, 2009

Holy Eggplant Batman!

My first attempt at eggplant parmesan turned out absolutely delicious...and was SUPER easy! Add this into your rotation (if you have one) cause it's a keeper!

Eggplant Parmesan (adapted from several different recipes)

1 large eggplant
1/2 cup water
1 stick butter, melted
Italian breadcrumbs (about 2-3 cups)
1 jar of marinara sauce (your choice)
parmesan cheese
mozzerella cheese
spaghetti or fettuccini noodles, cooked

Peel eggplant and slice into 1/4-1/2 inch slices. Rinse in cold water. Place eggplant in a microwave safe bowl with 1/2 cup water and microwave on high for 4 minutes. Grease a 9x13 glass casserole dish and spread a small amount of sauce along the bottom. Dip eggplant slices in butter, then dredge in breadcrumbs, stacking two slices high in dish. Pour remainder of sauce over slices, coat generously with parmesan cheese then mozzerella. Bake in 350 degree oven, uncovered, for 30 minutes or until cheese is bubbly. Serve over cooked pasta. Serves 6.

I hope you enjoy it as much as we did...look out work buddies, I'm bringing leftovers for my lunch tomorrow. :)

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