Friday, July 8, 2011

Eggplant Parmesan Recipe

As a longtime vegetarian I have long enjoyed a good eggplant parm. This year I decided to try my hand at making my own parms. Working out good so far. A number of people have tried it and oogled... the key is the splenda and red pepper ;)

  • 2 large eggplant
  • evoo
  • breadcrumbs
  • eggbeaters
  • marinara sauce
  • mozarella
  • ricotta
  • parmesan
  • basil
  • red pepper
  • salt and pepper
  • splenda

  1. Preheat oven to 400
  2. Cut the ends off the eggplants, use a vegetable peeler to skin the eggplant, and then slice it into thin rounds.
  3. Make an eggwash with eggbeaters and a splash of water in one bowl
  4. Make a bowl with breadcrumbs
  5. Coat pan with evoo and turn on med-high
  6. One by one coat eggplant slices with egg (allowing extra to drop off first), dipping in breadcrumbs, placing in pan to brown
  7. As they brown remove them and place them into a baking dish layered with paper towels to soak up evoo
  8. Get a large baking disk, layer with sauce, eggplant slices, mozarella, red pepper spice, sauce, eggplant slice, ricotta, sprinkle of splenda, sauce, eggplant slices, sauce, mozarella, salt and pepper, red pepper spice, parmesan, basil
  9. Place into oven and bake until sauce bubbles - about 15-20min

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