OK, so I'll be honest, this is not the picture of the eggplants I used. Totally forgot to take a picture and this one is prettier! I'm lazy, but my amalgamation of recipes actually ended up being super good. Enjoy!
You will need:
1 eggplant (I like the shiny, dark purple variety)
Italian Bread crumbs
Eggs or Egg Substitute
A handful or two of shredded mozzarella
A handful or two of shredded parmesan
Pick one: ricotta (a couple cups) or some fresh mozzarella
1 jar of tomato sauce (We had a basil/tomato one which was good)
Start by preheating the oven to 350 F. Slice the eggplant into 1/2" slices. Sprinkle a little salt over the slices on both sides. Break the 2 eggs into a bowl and whisk them together or pour some egg substitute into a bowl. In a separate bowl, pour the bread crumbs. Dip the eggplant into the egg (both sides) and then the bread crumbs (both sides). Place in the oven on the wire rack (with aluminum or a cookie sheet underneath the rack) for 15 mins. (Leave the oven on when done.)
When the eggplant pieces are done, get out a casserole dish. Pour in some tomato sauce, then eggplant pieces, then cheese and repeat. Top with sauce and cheese. Make sure to cover all the eggplant pieces with sauce as they can dry out/burn. Put back in the oven for 30 mins.
Yummmmm...eggplant...
Here's a link to the gluten-free recipe I found:
http://tinyurl.com/6yaho7
2 comments:
Thanks for this recipe, Nicky! I'm going to make it as soon as the weather cools down. (95 degrees here today... middle of september... yuck. I guess I shouldnt complain to someone living in Miami...)
Gluten free link! Thanks!
Hot here, too--88 and humid!
Post a Comment