Eggplant parmesean

Standard

an easy weeknight dish

2 globe eggplants, 1 jar good marinara sauce
1 Lb fresh mozzarella
2 eggs
2 cups panko crumbs
fresh basil
grated Parmesan cheese
salt
oil

peel the eggplants and lightly salt. let sit for 5 minutes and then rinse the salt off
slice the mozzarella so there is one slice per eggplant slice
beat the eggs in a bowl
dip the eggplant slices in the egg and then coat with the panko crumbs
in a large baking dish,big enough to hold the eggplant pour 1/2 the sauce and spread to cover the bottom (if needed use 2 pans and double the sauce)
heat the oil until shimmering.
saute the breaded eggplant flipping once until golden brown,about 2 minutes a side
place the eggplant in the baking pan
add 1 large basil leaf (or 2 small ones) to each slice
cover with 1 slice of cheese
spread the remainder of the marinara over the slices
sprinkle the Parmesan over all

bake at 350 for 35-45 minutes,until soft

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s