Friday, May 27, 2011

Eggplant Parmesan

We watched a Throwdown on Food Network a couple of years ago where Bobby Flay challenged a guy to an Eggplant Parmesan Throwdown. The dish looked so delicious that we had to try it. The only problem is that the original dish is fairly high in calorie, so here is my take on a lighter version.
  • 1-2 medium eggplants, sliced lengthwise to a 1/2" thick
  • 1-2 cups Italian-style bread crumbs
  • 2-3 eggs
  • 1 tablespoon milk for each egg used
  • 2 tablespoons Mozzarella cheese per slice of Eggplant (how much depends on your taste)
  • 1 tablespoon shredded Parmesan cheese per slice of Eggplant (how much depends on your taste)
  • 1/4 cup Marinara Sauce per slice of Eggplant (how much depends on your taste)

  1. In a flat dish, whisk together milk and egg. Dip eggplant slices in egg mixture and then bread crumbs. Place breaded eggplant slices on a greased cookie sheet. Bake eggplant at 350 degrees for 15 minutes.
  2. Remove from oven and top with sauce and cheeses. Bake for another 5-10 minutes.
Serve with pasta of your choice, side salad and French bread.

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