One of the few things I got from the Farmers Market last week is a Sicilian Eggplant...they're big and round...perfect for Eggplant Parmesan! They're also sweeter than the other variety. So, there's no need to add sugar to your tomato sauce if you like it sweet...yummy and what a hearty meal!
I must say, I overcooked this dish by accident...instead of pulling it out from the oven after 35 minutes. I turned the oven knob and placed it on 'WARM' while waiting for my husband to get home and by the time we were ready to eat dinner, I took it out from the oven and the cheeses were a bit crisp...duh? I should have known that cheese cooks fast...oh well! The dish was still delicious otherwise ;-D
Ingredients:
1 Big Sicilian Eggplant, sliced to 1/2 inch thick
1 egg, beaten with a little milk
Salt and Pepper
Flour
Panko or Bread Crumbs
Canola Oil
1 cup Mozzarella Cheese
1/2 cup Cheddar Cheese
Parmesan Cheese
Fresh Basil Leaves
1 jar of Spaghetti Sauce
1 Pkg of Fettuccine
Directions:
Slice eggplant into 1/2 inch thick, bread it (flour, eggs & bread crumbs) and fry in canola oil for 5 minutes on each side or until golden brown. Set aside.
Cook pasta. Set aside. Drizzle with EVOO to avoid it from sticky from one another.
Pour spaghetti sauce in a deep baking dish. Then add eggplant slices over the sauce. Sprinkle cheese toppings and basil leaves. Bake at 350 degrees F for about 35 - 40 minutes or until cheese are bubbly. That's it! Enjoy!!!
No comments:
Post a Comment