Okay so I am being bad and doing this from work but I'm on a break so no worries! But that means no picture :( Yesterday's meatless menu was eggplant parmigiana with stuffed mushrooms, bowtie pasta and some crusty french bread.This is one of my favorite foods in the whole world! So I will use any excuse to make it. The eggplant parm is really easy to make. I finally perfected it and Matt loved it! He is my toughest no meat critic! So here is the recipe and enjoy!
Eggplant Parmigiana:
1 eggplant
2 eggs
1 tbsp water
Progresso Panko Italian style bread crumbs
Flour
salt and pepper to taste
spray oil (olive or canola works)
your favorite marinara
shredded mozzarella or fresh if you can find it
wash the eggplant and slice into 1/2 inch thick rounds
in a shallow dish mix the flour with salt and pepper
in another dish scramble the eggs with water
and in another dish add the bread crumbs
spray a cookie sheet with the spray oil and set aside
dip the slices one at a time in the flour, then egg, then breadcrumbs. Make sure to shake off any excess with each dip.
lay on cookie sheet and then spray tops with oil
bake in preheated 400 degree oven for 20 minutes, flip and bake another 20 min
top with a spoonful of marinara and mozzarella broil on high for 5 minutes watch carefully so you don't burn the cheese.
It is so yummy. Serve with your favorite pasta sauteed in evoo garlic, parmesan, shallots, basil, and chili flakes.
I hope you enjoy!
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