Tuesday, March 16, 2010

My Old Purple Pal

It has been some time since I have cooked with eggplant. I figured it was due time to re-introduce it in my life. 
I am not vegan, but not too much of a meat eater. DH and I are trying to incorporate more vegan (or lacto-ovo vegan) meals into our lives. Meatless dinners are the first place to start.

My version of Eggplant Parmesan

Ingredients:
Eggplant
(omit the meat section of the recipe)
Mozerella
Parmesan Cheese
Egg
Italian breadcrumbs

Directions:

Wash eggplant and cut length-wise into 1/4 inch thick slices.

Eggplant has so much water in it. The best way to get rid of it (an make sure your dish isn't soggy) is to purge the water. To do this, put your eggplant slices on paper towels and sprinkle with salt. Let set for 20 minutes or longer. The water will rise out of the eggplant. 

After water has been purged, rinse off slices to remove excess salt and pat dry.


Now you will batter your eggplant. Dip the slices into an egg wash then coat in bread crumbs. Put on a large baking sheet sprayed with cooking spray and bake at 400 degrees for about 10 minutes on each side.



After eggplant has been cooked, put about a 1/2 cup of red sauce in the bottom of your glass baking pan.



Now comes the fun. You are going to layer the eggplant, sprinkle with mozzarella and Parmesan cheese.
Then add an other layer of red sauce.

The next layers will be eggplant, sauce then cheese.


Cover with foil and bake for 45 minutes at 350 degrees.  Remove foil and use broiler to brown the cheese.

Let this cool for about 10 minutes so it will be easier to cut.

Dinner is served!!

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