April 10, 2012

Eggplant Parmesan


There are a few tricks to making this taste really great.  

I start with peeling and then slicing the eggplant to about 1/4 to 1//2 inch thick slices.

Then I lay them out and liberally salt them.  The salt pulls the bitter liquid out of them.

I let them sit with salt on them for a few hours if possible.

Once I am ready to start cooking them I simple rinse the salt off and put them on a towel to dry quickly.

Once they are dried a little I use a pan with eggwash (egg and milk with salt and pepper) and then a pan with bread crumbs, grated parmesan, salt and pepper to dredge them.

Once they are coated I saute them in a saute pan with a little olive oil heated in it.

Once they are sauteed on both sides I line them in a pan and add more parmesan cheese and a veggie marinara sauce and then bake until cheese is melted... about 15 minutes.


Once done I serve with pasta and salad for a complete healthy meal.

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