Wednesday, September 14, 2011

Eggplant Parmesan

Summer is winding down, and we are all making the final harvests from our gardens.  Here is a quick and delicious recipe for eggplant, if you were brave enough to plant any, let alone eat it.  The typical response when I mention eggplant is an not a positive one, but unless you've tried it, please don't judge.  And if you didn't grow any eggplant this year, pick one up at the local farmer's market or farm stand, and give this recipe a try. 

Eggplant Parmesan

1 medium eggplant, sliced into 1/4" rounds to make 10 slices
2 eggs
1/4 c. milk
1 c. Italian breadcrumbs
1/2 c. Parmesan cheese
1/4 to 1/2 c. canola oil, for frying
3 slices of Provolone cheese, broken into quarters
1 c. shredded Mozzarella cheese
1 jar Spaghetti sauce

1. In a shallow dish, combine the eggs and milk.  In a second dish, combine the breadcrumbs and Parmesan cheese.
2. Heat the canola oil in a fry pan over medium heat.  Place the eggplant pieces into the egg/milk mixture, coating both sides well.  Then place into the breadcrumb mixture, making sure all surfaces are covered.
3. Fry the eggplant pieces, a few at a time, on both sides, until golden brown. Remove to a paper towel lined plate, and continue with the rest of the pieces (add more oil if necessary).
4. Spray an 8" x 8" square baking dish with no-stick spray.  Pour some sauce into the pan, just enough to cover the bottom.  
5. Place 5 of the eggplant pieces into the dish. Top with 2 quarters of the Provolone cheese pieces, and then another piece of eggplant.  Pour more sauce over all.  Top each with Mozzarella cheese.
6. Bake at 350 for 15-20 minutes until warmed through and the cheese is golden brown.  Serve with a side salad for a complete meal - perfect for Meatless Monday!


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