i made eggplant parmesan last night. it was yummy! here's the recipe (i'm pleased with the little concoction myself. although it wasn't difficult it was fun to have it work out on the first try)
1-1 1/2 cups fine cracker crumbs (i put saltines in a ziplock and mash them up with a rolling pin)
1 Tb garlic salt
1 Tb dried oregano
1 Tb dried basil
1/2 cup finely shredded parmesan
2 eggs
1/4 c milk
oil for frying
1 eggplant, sliced 1/4 inch or 1/2 inch at most
1 box penne (8oz)
1 jar pasta sauce (25 oz)(i use whole foods pesto and tomato, yum!) or you can make your own
1 cup ricotta
slices of mozarella, provolone, or monterrey jack
preheat oven to 350'.
put a good coating of oil in frying pan and heat on medium. boil water and cook penne.
combine the cracker crumbs, seasonings and parmesan. blend eggs and milk. coat slices of eggplant with egg mixture and then crumb mixture. fry both sides till golden brown. drain on paper towel (with a plate underneath).
drain noodles and put on bottom of 9x13(or so) glass baking dish, then mix in sauce and ricotta, stirring together all three. place eggplant slices over the pasta, overlapping when necessary. cover the top with slices of cheese. bake for 20 minutes till cheese is melted.
yummy yummy. add a little salad and some bread and you've got a good meal. i was really stoked. hope you try it and enjoy it.
3 comments:
Oh my goodness, that sounds awesome! I'll have to try it out. Maybe I won't tell Eric what it is, just in case he's prejudiced against eggplant.
I am getting hungry, and it's only 11:01 am, and I just had some delicious peanut butter Captain Crunch...mmm mmm good, but your dish sounds way better.
Excellent recipe! I made for my Italian-loving husband, and we'll be adding eggplant parmesan to our rotation. Hurray for another exquisite recipe from my favorite baker, cook, and chef - Leah Blake.
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