- Have three big bowls and a Pyrex Rectangular Roaster (or similar) ready
- Mix 3 eggs, a bit of parmesan cheese, one teaspoonful of mustard, sea salt to taste, pepper to taste
- Put breadcrumbs in the second bowl
- Put a towel paper sheet inside the third bowl
- Put 1/2 inch of first cold press olive oil in a pan and start heating at max
- Cut 2 medium sized eggplants into 1/2 inch rounds
- Pass each eggplant round through the first bowl, then the second and stack the breaded rounds there while waiting for the oil to heat
- Fry the breaded rounds until they are slightly golden, flip them, wait a bit and quickly put them on top on the towel paper in the third bowl
- Keep using towel paper between layers of rounds so that they dry
- Set oven to bake at 400 F
- Put a first layer of rounds inside the Pyrex Rectangular Roaster. Use smaller rounds or cut pieces as needed to cover the holes
- Pour enough tomato sauce to cover all rounds
- Put a layer of shredded mozzarella cheese and another one of shredded or grated parmesan cheese
- Build similar layers until you reach the top of the roaster
- Put the roaster in oven and leave it there until the cheese melts
- Take out the roaster of the oven and wait 10 minutes before serving
Monday, November 30, 2015
Eggplant Parmigiana - No food can be healthier than the one you prepare yourself
No food can be healthier than the one you prepare yourself. Some friends asked for the recipe of one of my preferred dishes. Here is my wife's eggplant parmigiana recipe:
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment