A friend of mine made this for dinner for me a few weeks ago, and I am HOOKED. If you mention the phrase "Eggplant (substitute chicken, veal, etc here) Parmesan" I literally start salivating. It's probably my new number one comfort food. The hardest part of making this is frying the eggplant, but don't let that discourage you...it really doesn't take that long, and it makes the dish so scrumptious. Don't skip the part of letting the eggplant "sweat." The last thing you want is chewy eggplant. The longer you can let it sweat, the better. Also, be sure to get most of the salt off after it sweats or you may end up with a very salty version of this dish. I served this with
Ina Garten's Arugula with Parmesan which was so easy. My three year old had two helpings of both the Eggplant Parmesan and the salad. There were no leftovers from this meal!!!
Recipe from Designer Bags & Dirty Diapers Blog.
Ingredients:
1 large eggplant
2 tablespoons salt
1 jar marinara sauce
3 eggs
1/2 cup milk
8 tablespoons peanut oil
1 ball fresh mozzarella, sliced
3/4 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil
Method:
Found on the Designer Bags and Dirty Diapers blog,
HERE.
Happy Cooking!
