Wednesday, April 6, 2011

Eggplant Parm

I went to Chelsea Market (15th and 9th Ave) over the weekend and found some great looking eggplants and decided to make some eggplant parmesan.  By the way, I adore Chelsea Market and look forward to my next visit.

First, slice up the eggplant.

Then, have your boyfriend dunk the slices in a couple battered eggs with a little salt and pepper.  Next, dip and cover both sides with an Italian breadcrumb, parmesan, fresh garlic combo; add some fresh herbs if you have 'em.  I added some fresh parsley and some basil just for fun.

Throw the baking pan in the oven at 350 degrees for 5-10 minutes, then flip the slices over, and bake for another 5-10 minutes, until golden.

I used homemade tomato sauce to layer in between, but I suppose jarred sauce will work too ;)  
I used a bread pan, but square pyrex glass pans are great too.  First put a few spoonfuls of sauce down and spread out on the bottom of the pan.  Then add a layer of eggplant slices followed by fresh mozzarella and parmesan cheese.  Repeat layers until the pan is almost to the top.  

Bake in the oven at 350 degrees for around 35 minutes.


I had some left over meatballs that I ate with it.  Yummm.

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