Archive | April, 2013

Eggplant Parmesan

1 Apr

Good morning everyone! I hope you had a great Easter. Today, I am going to share a recipe with you that I found a couple of weeks ago. I did make some changes to the recipes and I’ll share those as I walk you through the recipe. My husband and I are vegetarians so I am always looking for new recipes and came across this recipe and thought I would give it a try. So lets go to the kitchen and get started making our dish. Here we go!

Gather your ingredients:

Extra virgin olive oil

1 Spanish onion, diced

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves

1/2 medium carrot, finely grated

2 (28-ounces) cans peeled, whole tomatoes, crushed by hand, juices reserved

Salt & pepper

3 large eggplant

1 bunch fresh basil leaves

1 pound fresh mozzarella, sliced 1/8 inch thick

1/2 cup freshly grated Parmesan (you can add more)

1/4 cup fresh bread crumbs

2 eggs

Seasoned breadcrumbs

First, we are going to make our sauce. In a large saucepan, heat olive oil over medium heat. Add your onions and a pinch of salt and cook for a few minutes until onions are soften; then add your garlic and wait for both to turn a golden brown. Next, add thyme and carrot and cook for about five minutes or more:; then add the tomatoes and  juice, a pinch of salt. Bring to a boil stirring often and lower to a simmer. Let the sauce cook for about 30 minutes or so. Make sure to stir the sauce occasionally. Cook until the sauce looks thick. Add another pinch of salt to your tasting.

Now we are going to prepare the eggplant for frying. Slice each eggplant into 6 pieces about 1 to 1/2 inches thick. Dip each slice in egg then bread crumbs. Heat skillet with olive oil. Place in skillet and fry until golden brown. The recipe calls for you to bake the eggplant in the oven, but this makes the eggplant mushy and has no texture at all. So I recommend to fry the eggplant in the skillet. Serve over spaghetti noodles if you wish. Now lets serve the plates. First, layer of spaghetti noodles. Second, eggplant with a layer of mozzarella cheese. Third, spread sauce evenly over noodles and eggplant. Lastly, enjoy!

Sharon

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