I hate to admit that I have had this eggplant for almost two weeks and it looks a little worse for its rest. I planned to make it two weeks ago and it didn’t happen. This week, I took it seriously and made sure, it happened, but I wanted to put it off. I took out all the other ingredients before I brought forth the eggplant. I was fighting hard. I looked at everything and thought, I could make lasagna or stuffed shells. I could make a spaghetti pie. Finally, I straightened my back and greeted my eggplant.
The question is why did I procrastinate making it. I think it is a subliminal thing. I think eggplant, and my inner being says, “Ugh.” It is true, I don’t like gushy eggplant but I really do like it breaded and baked or in this case, fried and baked. So, why do I still push away the eggplant and choose something else to make? If I had an answer, I would share it with you.
I must also share, this was one of the best dishes, we have had recently and we have been eating very well. It was a good week, perhaps because, all meals were dairy and if I put a little effort into a dairy meal, it is usually delicious. These were. If I made dairy meals, all the time, we would be happy foodies and a lot heavier in weight.
This recipe was really easy unless you don’t like the breading and frying. I don’t like it for health reasons but I don’t mind doing it. This went quickly. It is a straight forward recipe and I was done before I knew it.
Easy Eggplant Parmesan
(Kosher Food @ About.com) (I made some changes to the recipe.)
1 large eggplant
1 cup crumbs, I made from Rice Chex (use Panko crumbs – that would work beautifully)
1/2 cup oil (add if you need more…..I started with less and added a tablespoon when it was getting dry)
12 ounces spaghetti sauce
1/4 cup Parmesan cheese, grated
1/3 pound Mozzarella cheese, shredded
1. Peel eggplant. Cut eggplant into 1/4 to 1/2 inch slices.
2. Dip each slice of eggplant into eggs and then crumbs.
3. Saute breaded eggplant slices until brown on both sides.
4. Preheat oven to 350° F .
5. In a baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
6. Bake, uncovered, at 350° F for 30 minutes, or until cheese is melted.Next time, I think, I will skip the frying and go right to the baking. We don’t need all that fat. I have made other recipes without the frying and they were fine.
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