Thursday, October 28, 2010

Easy Eggplant Parmesan

I was watching a rerun of The Sopranos the other day and as usual, they were eating dinner! Carmela Soprano was dishing out some eggplant parmesan and it looked sooo good! I've never tried making eggplant parmesan before, but after watching that, I knew I just had to try it. So, I went online to search for an easy eggplant parmesan recipe. I found one that was pretty simple to make and it turned out to be really yummy. Here's how you make it.
Start off my slicing one large eggplant into 3/4 inch slices. If your eggplant is really huge (like the one I bought), you can half the slices too. Place them in a colander and sprinkle salt on both sides of the eggplant slices. Place the colander in the kitchen sink (or you can place a big bowl under it). Allow the eggplant to sit for about an hour. This is done so that the eggplant can sweat out as much liquid as possible.
After about an hour, wash away all the excess salt with cold water. Then, dip the eggplant slices into some egg.
Once you have dipped the eggplant slices, coat it with some breadcrumb mixture. To make the mixture, all you need to do is mix some Italian breadcrumbs with some corn meal, black pepper and parmesan cheese.
Now it's time to fry your eggplant slices. Heat up some olive oil in a pan. Once it's nicely heated, place a few slices of eggplant into the hot oil. Remember not to over crowd the pan. Once you have browned one side, flip it over and allow the other side to brown.
After frying the eggplant slices, allow all the oil to drain. You can also place them on kitchen towels, if you like. I did both, so that all the excess oil is removed. Then, set it aside.
Alright, time to put everything together. First, spread some of your favorite marinara sauce at the bottom of a deep baking dish. I just used those ready made marinara sauce from a bottle. Then, place a layer of eggplant on top of the sauce.
Scoop on more sauce on top of the eggplant slices and sprinkle a generous amount of shredded mozzarella cheese on top of the sauce. Then, place another layer of eggplant on top of the cheese followed by more sauce. Continue layering until the top. Remember not to go all the way to the top. Leave a tiny bit of space at the top, so that is doesn't bubble over while cooking.
Pop it into a preheated 350F oven for about 45 minutes.
There you go. A hot, bubbly, cheesy dish of eggplant mozzarella! Doesn't it look yummy? It definitely tasted really good! Both Kevin and I love this so much, I must say that this recipe is a keeper! You must try it. It's so easy to make and so so so good to eat. You can even make it in advance and just pop the casserole into the oven when you are ready to eat! :D

1 comment:

Twilight said...

Thanks for sharing this! i was salivating at the photos! OMG! I must cook them!