Thursday, September 30

Eggplant Parmesan


Grab an eggplant and slice it vertically.

You'll also need 2 eggs and some flour (I used whole wheat).

Dip the eggplant into the flour. This gives the eggs (in the next step) something to hold on to!

And then dip coated eggplant into the eggs.

And once more in the flour.

So basically what we've done so far is just sliced the eggplant, dipped into flour, eggs, then flour once more.

Now add coated eggplant into your hot skillet of oil. (Pretend this is a picture of just that)

Brown on both sides for a few minutes each, then place on paper towels.

Cook your favorite pasta and add it to the hot (oven proof) skillet (or just an oven proof dish). Top with marinara sauce, then eggplant, and then slices of mozzarella!

Set the oven to broil and cook for about 3 minutes, or until cheese is bubbly. Add fresh cilantro (MY FAVORITE) and grated parmesan if you're naughty!

1 Jar Marinara 
1 lb Pasta (your fav, whatever that may be)
Mozzarella cheese slices
1 Eggplant
2 eggs
1 C whole wheat flour
1 lb whole wheat pasta


Slice eggplant vertically into 1/4inch slices. Pour flour into a bowl, and add eggs to another bowl. Instead of bowls, you can use ziploc bags for easy cleanup. I rotate. :) Heat olive oil in a skillet (enough to coat the bottom) over medium high. Meanwhile, dip eggplant into flour, then eggs, then flour once more. If oil starts smoking, turn it down a little. Add coated eggplant to skillet and cook for about 3 minutes on each side (or until slightly brown.) While eggplant is cooking, cook your pasta. Remove eggplant from skillet, and add pasta to oven proof skillet (or dish, but I'm just in love with my iron skillet). Top pasta w/ eggplant, then marinara, then cheese. Let cook in the oven on a high broil setting for 2-3 minutes, or until cheese is bubbly. Top with cilantro and (if you dare), grated parmesan cheese!


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