Tuesday, 26 November 2013

Individual Eggplant Parmesan


I love these served with pasta and vegetables or even as a burger substitute in a bun. They can be made and stored in the fridge and just topped and melted before serving which is also great for entertaining.

You will need:
  • 1 eggplant - sliced into thick slices - I got 12 from mine
  • 1 cup breadcrumbs
  • 1 cup Panko breadcrumbs
  • 1 tbsp Italian seasonings
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • 1/2 cup flour
  • olive oil to fry
  • tomato or meat sauce to top - a few tbsp over each
  • grated mozzarella cheese - about 1 cup
  • few chopped basil leaves


Step 1: slice into thick slices. I cut 12 from my eggplant. Sprinkle with salt on both sides and let sit for 10 minutes. Rinse and pat dry on paper towels.


Step 2: make the standard breading station. One plate will have breadcrumbs, Parmesan, Italian seasoning, salt and pepper. One bowl will have eggs whisked. One plate will have flour. Dip dried eggplant in flour, then eggs, then breadcrumbs. 


Step 3: add just enough oil to come up 1/4 of the eggplant slices. Once hot, pan fry the slices.


Step 4: Place on a baking sheet and cover with a bit of your favourite tomato sauce. Mine is just crushed tomatoes, garlic, olive oil, fresh basil, salt and pepper. (I don't even cook it) Top with cheese and fresh basil.


Step 5: bake in a 375 degree F oven until cheese is melted and slightly browned. If you prefer you can add your favourite meat sauce to the top for those carnivores in the house.









No comments:

Post a Comment