Thursday, June 16, 2011

Eggplant Parmesan

I love eggplant parm. I love chicken parm. Quite frankly I love anything cheese and sauce related. Last semester I decided to make Eggplant Parm and all the eggplants were frozen in Texas, if you recall. Thankfully, they are unfrozen and we are back to normal sized eggplants.

I cut the recipe in half because it was just my mother and I, if you are confused as to why the pictures only show a small pan.
Eggplant Parmesan
adapted from Gina's Skinny Taste
8 servings

2 large Eggplant
1 tbsp Olive Oil
12 oz Ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh Parsley, chopped
1/4 cup freshBasil, chopped
1 medium egg
2 cups Mozzarella, shredded
3 cups homemade tomato sauce

1. Prepare your homemade sauce, do not even think of using a jar.
2.Slice the eggplant into 1/4 inch thick slices and lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.
3.Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets.
4.Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
5. In a medium bowl combine ricotta, egg, parsley, basil and 1/4 cup of grated cheese.
6. In a 9x13 baking dish, lay a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.
7. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes.  
8. Let sit about 10 minutes then time to feast!

Of course I forgot a picture of the finished product, but you get the idea..

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