Sorry I’ve been slacking on my recipe posting! Last night I made an awesome eggplant Parmesan for my boyfriend who had never eaten eggplant before (how crazy is that!).
Here’s what food stuffs ya need:
- 1 eggplant
- Breadcrumbs (I used panko breadcrumbs with some Italian seasoning mixed in)
- Olive oil
- Parmesan cheese, grated
- Mozzarella cheese, grated
Here’s what supplies ya need:
- Baking sheet
- Casserole dish (Pyrex) – preferbly a large 9 x 13 inch one
- Small saucepan if you want to make pink sauce instead of using marinara
I preheated my oven to 375 degrees. I then started out with a HUGE eggplant. I cut it into slices about 1/3 – 1/4 inch thick. Then I put some olive oil on a baking sheet. I dunked each slice in milk and then coated the slices in the panko/Italian seasoning mixture. I put these bad boys on the oiled baking sheet and baked for 25 minutes.
Once the eggplants are nice and tender, it’s time to make the sauce. I like pink sauce better so in a saucepan I threw some half and half and a bit of Parmesan into my marinara sauce.
Increase the oven temp to 400.
Then I coated the bottom of my baking sheet with sauce. Then layer eggplant, sauce, and cheeses. Keep going until the pan’s all full. Then I topped it with some breadcrumbs and fresh parsley from my itty bitty porch planter! Ahh city living…
Bake this on 400 for about 40 minutes or until the breadcrumbs begin to brown and the sauce is bubbling nicely.