Tuesday, October 15, 2013

Eggplant Parmesan

The other day, Tom wanted a vegetarian dish. He asked for Eggplant Parmesan. I do not make this dish often and I am not sure why not. It is so delicious. Maybe one of the reasons is that I have to fry the eggplant and we try not to eat too many fried dishes. 

But it is easy and delicious. I like to serve it with a side of spaghetti but you can just eat it as is. Here is how I made it:

Slice the eggplant. Salt it well and let it drain in a colander.

After about 30-40 minutes or so, drain on paper towels.

Pat it dry and then get it ready to fry. 

Get a breading station set. I use flour flavored with salt, pepper, dry basil, dry oregano, onion powder and garlic powder. I just beat the eggs.

Dip the eggplant in egg and then in the flour. Dip back in the egg and flour again.

Fry it up!

Salt the eggplant when you take it out of the oil. Then drain on paper towels.

Have some tomato sauce ready. This is my homemade sauce from tomatoes from my garden.

Layer the eggplant in a casserole dish.

Add mozzarella and Parmesan cheese.

Add sauce.

Bake it up. 

That's it. How easy is that? Again, you can eat it as is when taken out of the oven or serve it with a side of spaghetti. YUMMO!

Buen Provecho! 

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