Tuesday, September 1, 2009

Quick Eggplant Parmesan

OK, I goofed. I totally forgot to peel the eggplant before making this modified version of Eggplant Parmesan. I didn't realize it until we sat down to eat. Don't ya' hate that when it happens? I was so heartbroken since it tasted so yummy, that I decided to post the recipe with photos anyway.

I love the taste of Eggplant Parmesan, but I don't like the layered form that it usually takes. It seems like overkill, and so...squishy. Must be a texture thing on my end. I received an eggplant in my Produce Basket, so I decided to do a "quick" version.

The verdict?
Well, despite still having the peel on, these Eggplant Parmesan rounds were a big hit at house. My 2-year old even ate a few bites of eggplant - hooray!

I am also sharing this recipe at Tempt My Tummy Tuesdays - please stop over there to see more yummy recipes!

Quick Eggplant Parmesan

1 eggplant peeled and thinly sliced (**Don't forget!**)
1 egg beaten
2 cups Italian seasoned bread crumbs
2 cups spaghetti sauce, warmed (I used homemade tomato sauce)
8 oz mozzarella cheese shredded

Preheat oven to 350 degrees F. Dip eggplant slices in egg, then in bread crumbs.

Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a greased 9x13 inch baking dish, put a layer of eggplant slices. Put a dollop of spaghetti sauce on each eggplant round, then sprinkle with mozzarella cheese.


Crank on the broiler, and broil until the sauce is warmed and the cheese is lightly browned.



Easy Cooking | Simple Cooking

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