15 de marzo de 2016

Miss Michelann’s Eggplant Parmesan RECIPE FOR TODAY

Miss Michelann’s Eggplant Parmesan
Preparation Time: 45 minutes
Cooking Time: 30 minutes
1-2 lbs eggplant, sliced 1/4 in thick
1 C Italian seasoned breadcrumbs
1/2 C pecorino romano cheese, finely grated
1/2 – 1 C egg beaters, eggs, or combo
hot sauce to taste
cooking spray
bottled sauce of choice (I like Paul Newan’s Basil)
fresh Mozzerella
pre-sliced provolone cheese
fresh basil
Preheat oven to 350. Line baking sheet with parchement. Mix breadcrumbs with cheese and a little fresh ground black pepper.
Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant.
Spray eggplant lightly with olive oil. Bake eggplant for 20-25 minutes, or until soft and slightly browned.
While eggplant bakes, slice basil and mozzarella. Once eggplant comes out of the oven, start layering. I use an 8×8 baking dish and save the rest of the eggplant for sandwiches. If you want to use it all up, use a larger dish.
Spread a thin layer of sauce on the bottom of the dish. Top with eggplant, sauce, cheese, and basil. Repeat until final layer (I do 3 or 4) and top with fresh mozzarella and a sprinkling of basil. Bake for 30-35 minutes or until bubbly. Allow to cool for 10 minutes and serve.

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