Friday, January 29, 2010

Eggplant Parmesan

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

Another recipe from the
Better Home and Gardens New Cook Book Celebrating the Promise Limited Edition.

Start to finish: 30 minutes Makes: 4 servings

1 small eggplant (12 oz) Used another large eggplant
1 egg, slightly beaten
1 tablespoon water
1/4 cup all-purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
Used parmesan/mozzarella shredded cheese on sale at Target
1 cup meatless spaghetti sauce Used Classico Fire-Roasted Tomato and Garlic Sauce
3/4 cup shredded mozzarella cheese (3oz)

1. Wash and peel eggplant; cut crosswise into 1/2 inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.

2. Wipe skillet. Arrange the cooked eggplant slices in the skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-loe heat for 5-7 minutes or until heater through.

I was surprised at how easy it was! It tasted fantastic!!!

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