Wednesday, July 28, 2010

Maria Antoinette's Eggplant Parmesan

When we were visiting with friends this summer they served this absolutely scrumptious eggplant Parmesan dish. This variation is firmer than most, and not soggy, due to the eggplant being browned without the usual egg coating. It's a great main dish, but also works well as a side dish for a nice BBQ'd steak.
2 large eggplant, cut into 3/4 inch slices
8 tablespoons vegetable oil
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
4 cups marinara or tomato sauce
    Brown the eggplant in the oil over med-high heat. Drain on paper towels for several hours to pull out all the extra oil.
    Layer in a deep 9x13 baking dish: egg plant, sauce Parmesan and mozzarella and basil, then repeat, using just Parmesan for the very last layer. Bake at 375 degrees for about 30 minutes. You want the entire dish to be really hot throughout, but not over cooked and mushy.

    Makes about 8 servings.

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