Tuesday, February 15, 2011

Eggplant Parmesan

We had Eggplant Parmesan with spaghetti marinara (I use Tinkyada Brown Rice Noodles) for our Valentine's Day dinner. And, it was WONDERFUL! The eggplant was cooked perfectly and had great flavor with this recipe. This is definitely one of my new favorite and flavorful vegetarian dishes!

  • 1 small eggplant
  • 1 beaten egg
  • 1/4 cup GF all-purpose flour
  • 2 TBS EVOO
  • 1/3 cup grated Parmesan cheese
  • 1 cup meatless spaghetti sauce
  • 3/4 cup shredded mozzarella cheese
  • Salt water
Preheat oven to 400˚. Wash and peel eggplant; cut crosswise into 1/2-inch slices. Soak eggplant in salt water for about 5 minutes to remove the bitterness. Combine egg and 1 TBS regular water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. Heat EVOO in a large skillet then add eggplant and cook 4-6 minutes or until golden, turning once. Drain on paper towels.

Place the eggplant slices in a single layer in a rectangular baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce and the mozzarella cheese. Bake in oven for 10-12 minutes or until heated through.

I've also shared this recipe on: Seasonal Sunday


let there be cake said...

Yum, my favorite. Remember to dry eggplant in paper towels before egg mixture for crispy crust.