Friday, June 3, 2011

Eggplant Parmesan

First time making.  In fact, I had never eaten it either.  I mean I have eaten Chicken Parm but not Eggplant Parm.  It is really pretty easy.  I did a regular marinara.  I put about a .5 lbs of meat in the sauce (Chris loves meat).  I sliced the Eggplant pretty thin. Dipped each piece in milk then into the breading.  I used the same freshly ground whole grain whole wheat flour that I usually use, garlic, basil, parsley, a small bit of sage, salt, pepper and I used just a couple of ritz crackers, broken into crumbs.  Then saute them in some olive oil and butter till a golden brown.  I put them on a cookie sheet and topped them with mozzarella and baked at 350 for 10-15 min.  All the while have water boiling and I dropped my noodles in just before I put the eggplant into the oven (prefer to get the noodles done earlier rather than later).





4 comments:

  1. It was... I was really surprised that it was as good as it was, since it was my first time making it and I had never eaten it before. So easy too! I was surprised.

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