The giveaway ends Sunday July 27th, 2014 at midnight. I’ve made it many times for family and friends and have heard nothing but compliments, not to mention my kids love it!Īlso, in case you missed my last post, be sure to enter my Giveaway of $110 gift basket worth of gluten-free, eggless Glutino Food products! For details on how to enter, go straight to this post or click here to enter through Facebook. This version of Eggplant Parmesan is not only healthier, but is also packed full of flavor. Pan-fried breaded eggplant slices and a cottage cheese mixture, combined with mushrooms, bell peppers, onions, spinach, spices, herbs, and marinara, all stacked and topped with mozzarella cheese, fresh herbs, and a drizzle of balsamic vinegar. Being someone who was never a big fan of cottage cheese, I can’t tell the difference in the dish and in fact, love the flavor. Ingredients For 10 Person (s) For the Eggplant: 3 Sicilian eggplant or 1 1/2 regular Eggplant cut into discs. For the cheese layer, I use cottage cheese instead of ricotta, which is healthier and has more protein. I also pan fry the slices using a little oil. I have moved from store-bought seasoned breadcrumbs (many preservatives) to my own seasoning. This recipe uses a combination of water and flour as a batter to dip the eggplant slices prior to breading them. This recipe was adapted from my mom’s recipe for Eggplant Parmesan from 20 years ago, but I’ve tweaked it and added many more components. I have been consistently making it the same way, so I figured it’s about time to share it. I finally perfected my Eggplant Parmesan recipe. I actually intended on sharing the recipe with all of you a few years ago, but never pinned the recipe down because of the tiny changes and improvements I made when I would create this dish. This dish has been in my family for more than 20 years. Sometime around college when I gave up eating eggs, I quickly realized that most restaurants use eggs in the breading batter. Not that I don’t eat fried food, but the eggs combined with deep fried breaded eggplant slices soon put an end to ordering this dish. I loved that crispy outer texture of the breaded eggplant slices. I used to order Eggplant Parmesan at restaurants growing up. (Ignore the salt in the photo.) Step two Wash the eggplant, cut into thin slices and lay them on the pan in a single layer. I see those pretty little purples at the farmers. Pre-step Preheat the oven to 400 degrees Fahrenheit and get a jelly roll pan and a baking dish. There’s one Italian dish that I’ve been making for years that I have yet to share – my recipe for Eggplant Parmesan. More Eggplant Sorry, but I have been on an eggplant kick lately. From various pastas, pizzas, desserts, and sandwiches, we love all of it.
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