GilaMonster
Well-known member
Eggplant parm:
Slice 2 eggplants, each slice should be about 1cm in thickness
Salt the slices and layer them with towels to absorb water, place a sheet pan on top to press out water
Leave for about 1 hr
CRack 4 eggs abd whisk, set aside in large bowl
Mix italian bread crumbs, oregano, romano cheese in a large bowl
Begin dipling each slice into egg, then into bread crumbs.
Fry in oil until both sides of each slice are browned
Now, in your caserole dish, add a thin layer of your best pasta sauce, then a layer of the fried eggplant, then fresh mozzarella and basil (pesto works if you dont have any basil), repeat until the dish is full!
Top with more mozarella, cover with tinfoil and bake for 40 min
Makes amazing sandwiches left over
Slice 2 eggplants, each slice should be about 1cm in thickness
Salt the slices and layer them with towels to absorb water, place a sheet pan on top to press out water
Leave for about 1 hr
CRack 4 eggs abd whisk, set aside in large bowl
Mix italian bread crumbs, oregano, romano cheese in a large bowl
Begin dipling each slice into egg, then into bread crumbs.
Fry in oil until both sides of each slice are browned
Now, in your caserole dish, add a thin layer of your best pasta sauce, then a layer of the fried eggplant, then fresh mozzarella and basil (pesto works if you dont have any basil), repeat until the dish is full!
Top with more mozarella, cover with tinfoil and bake for 40 min
Makes amazing sandwiches left over