Wednesday, July 02, 2008

New Feature: Recipe of the Day

Eggplant Parmesan

from Claudia Del Papa


1 eggplant
4 beaten eggs
salt an pepper to taste
about 2 cups flour
about 3 cups bread crumbs (Italian style)
about 1 cup fresh shredded Parmesan cheese
8- 10 oz mozzarella cheese, sliced
1 jar spaghetti sauce (Bertolli tomato & basil)

extra: bow-tie pasta prepared per directions

  1. Peal the eggplant and cut into thin slices, about 1/4 in.
  2. In a bowl beat the eggs, salt and pepper to taste.
  3. In a plate pour the flour.
  4. In another plate pour the bread crumbs.
  5. In this order put these things: left - plate of flour, middle - bowl with eggs , right - plate of bread crumbs.
  6. Flour each side of the slice eggplant, pour it in the egg bowl and
    last bread crumbs, both sides. Repeat with each eggplant slice.
  7. Bake in a cookie sheet, at 375 degrees, for about 8 minutes, and then turn over
    and cook the other side for few more minutes, lightly basting each side with cooking spray (Pam) for crispness.
  8. Pour tomato sauce over each slice of eggplant, (about 3 tablespoons), some Parmesan cheese, and a couple of slices of mozzarella cheese.
  9. Bake few more minutes until the mozzarella melts.
  10. In a plate, put some cook pasta, with some sauce, Parmesan cheese
    and the eggplant on top.
Yummy! my kids love this recipe, and is delicious and easy to make. Try it! I like to bake it instead of frying the eggplant, like restaurants do, as that is mushy and not healthy at all! :)

Enjoy it!

Claudia Del Papa

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