Thursday, March 17, 2011

Eggplant Parmesan (Parmigiana)

A traditional preparation of Eggplant Parmigiana with a simple pan fry and bake of tomato sauce and cheeses by Lacey Johnston.
Serves 4

  • 1 Eggplant (about 12 ounces)
  • 1 Egg, beaten
  • 1 tbsp Water
  • 1/4 cup All-Purpose Flour
  • 2 tbsp Olive Oil
  • 1/3 cup Parmesan Cheese, grated
  • 1 cup Pasta Sauce
  • 3/4 cup (3 oz.) Mozzarella Cheese, shredded
  • 1/8 tsp Kosher Salt
  • 1/8 tsp White Pepper
  • 1/2 tsp Fresh Parsley, chopped
  • 1 cup Pasta Sauce
  • 1 box Whole Wheat Spaghetti
  1. Preheat oven to 400* degrees F.
  2. Cook pasta according to package directions, drain and set aside.
  3. Wash and peel eggplant, cut into 1/2" rounds.
  4. In a small bowl, combine water and egg, dip eggplant slices into egg mixture and then into flour, turning to coat both sides.
  5. Heat a large non-stick skillet to medium heat with olive oil.
  6. Cook eggplant for 2 - 3 minutes per side or until golden, drain on paper towels.
  7. In a large casserole dish, spread about 2 tbsp of pasta sauce into bottom of dish.
  8. Place eggplant in a single layer, sprinkle with Parmesan cheese, salt, pepper and parsley.
  9. Top with 1 cup spaghetti sauce and mozzarella cheese.
  10. Bake for 15 minutes or until cheese is melted and sauce is bubbly.
  11. Toss cooked pasta with remaining 1 cup pasta sauce, serve with eggplant slices.

No comments:

Post a Comment