Karebear Central

Tonight Andy decided to go all healthy and make me Eggplant Zuchcini Parmesan (we had a zuchcini in the garden that needed to be eaten).  I am hoping it will taste good.  I told Andy I would attempt to like it!

Here is the recipe: 

1/4 cup milk

2 large eggs

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

2 medium, eggplant (we used 1 eggplant an 1 zucchini) unpeeled

1/3 cup vegetable oil (we used extra virgin olive oil)

1 jar (26 ounces) marinara sauce

2 cups shredded mozzarella cheese

Serves 6

1. Preheat oven to 375 degrees F.  Beat milk and eggs in a bowl until well blended.  Combine bread crumbs, Parmesan and salt in a shallow bowl or pie plate.  Cut eggplant in to 1/2 -inch-thick slices.  Dip each eggplant slice into egg mixture, the press firmly into crumb mixture, coating both sides.

2. Heat oil in a large skillet over medium-high heat until hot.  Working in batches, add coated eggplant slices to pan; cook until golden on both sides, 5-7 minutes.

3.  Place eggplant, slightly overlapping, in a 2 quart oval casserole dish. Top with marinara sauce and mozzarella. 

4.  Bake eggplant until sauce is bubbly and cheese is melted and lightly golden, 30-35 minutes. 

This entry was posted on Sunday, July 29th, 2007 at 7:51 pm and is filed under Cooking/Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.