Even though I blog about restaurants, I can cook…believe it or not.
Tonight on the menu is eggplant parmesan. It’s simple. So simple that I recommend the recipe to almost anyone, even the ones that crave to venture out of the lean cuisine phase.
All you need are a few ingredients
- Eggplant, sliced about 1/2 inch thick
- 1 egg, beaten
- seasoned breadcrumbs (preferably italian)
- EVOO (if you don’t know what this is, watch some Rachel Ray)
- Shredded italian or mozzarella cheese
- Pasta sauce (vodka sauce is amazing but a little high calorie-wise)
Heat skillet or large griddle to low-medium setting. Meanwhile while the griddle is getting toasty, place beaten egg and breadcrumbs in two separate small plates. Dip each eggplant slice in egg, coating both sides. Next, place egg coated eggplant in plate with breadcrumbs, making sure that you coat eggplant on both sides. Tip: To make this extra amazing, double dip eggplant with egg and breadcrumbs again- you’ll most likely need 1 more beaten egg but I assure you, it will be worth it. Once all eggplant slices are coated with egg and breadcrumbs, coat griddle or skillet with olive oil and place eggplant on top. (sizzle sizzle 🙂 )Make sure that the temperature is not too high- it is important that the eggplant cooks through. Cook each side of eggplant about 8- 10 minutes until golden brown. If you choose, while eggplant is cooking, heat pasta sauce over low-medium heat in small saucepan. Move eggplant to plate and stack slices on top of each other (adding cheese between each eggplant slice makes this even better). After eggplant is stacked on plate, top with hot pasta sauce. Top with cheese to make this even more enticing.
Look at you! Easy homemade meal and decently healthy. I assure you, this is one recipe that will cure any cooking phobia. It’s easy and this recipe will get only better with practice, and of course, satisfying bites.