Monday, July 18, 2011

Eggplant Parmesan





We really hated to have to use our oven with the temps so high but we got some egg plants at the farmers market and this recipe was one we had to give a go and boy were we glad we did.
1 egg plant (we used two small) cut into 3/4 inch slices
1 1/2 Tablespoons salt
8 Tablespoons olive oil
8 oz ricotta cheese (we used cottage cheese and we thought it needed more than what was called for.)
6 oz shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg beaten
1/4 cup chopped fresh basil
4 cups pasta sauce. (We used left over spaghetti sauce we had in the freezer
we also added mushrooms
We also did a flour, egg wash and pan fried the egg plant.
1. Sprinkle both sides of eggplant with salt and place in colander over paper towels or in sink
Allow this to sit for 30 minutes.
2. Preheat oven to 350
3. In a bowl mix ricotta,mozzarella and Parmesan cheese, mix in egg and Basil
4. Rinse eggplant till salt is removed and pat dry (here we did the pan frying like above)
heat 4 tablespoons of olive oil and brown eggplant on both sides
5.We buttered a 8 x 13 baking dish then put a 1 1/2 cup spaghetti sauce layer the eggplant over sauce. Top with 1/2 cheese mixture, repeat layering till eggplant and cheese is used. Pour remaining sauce on top and we used extra Parmesan cheese.
6. Bake 30 to 40 minutes till sauce is bubbly.

1 comment:

The Japanese Redneck said...

I luv it! Looks good.

I use my oven year round.