- Eggplant
- Sauce - I make my own
- Ricotta Cheese
- Mozzarella Cheese
- 2 Eggs
- Panko
- 2 Tbsp. Parmesan Cheese
- 2 Tbsp. chopped Parsley
- 1 Tsp. Garlic Powder
- Cooking Spray
- Salt
- Pepper
Eggplant
- Slice the eggplant into 1/4 inch slices - I keep the skins on, this is a personal preference..you can also peel
- In a large bowl, soak the eggplant in salted water
- Soak for about 5 minutes then remove - this will help remove some of the bitterness
- Lay the eggplant down on a tea towel and let them dry
- Sprinkle with salt and pepper
- In a bowl scramble the eggs together - you will now get ready to bread the eggplant
- In a separate bowl combine your Panko breadcrumbs, chopped parsley, garlic powder and Parmesan cheese (they do make Italian Seasoned Panko breadcrumbs...but I like to make my own)
- One by one, dip the eggplant into the egg mixture making sure you remove excess egg, then coat in Panko set aside until you have breaded all your eggplant
- Spray a baking sheet with cooking spray
- Place the eggplant slices on the baking sheet and cook for about 20 minutes - 10 minutes on each side
- When done, place them aside.
Stacking your Eggplant
- In a baking dish, aluminum pan, etc..spoon in enough tomato sauce to coat the bottom
- Place about 6 slices of eggplant down
- Layer with:
- A spoonful of ricotta cheese
- A spoonful of sauce
- 1 slice of mozzarella cheese
- Add your next slice of eggplant and then add another layer of ricotta cheese, sauce and top with a slice of mozzarella cheese
- This completes your stack - now finish the rest. I usually get about 10 stacks with a normal size Eggplant
- Before placing in the oven - spoon some sauce over the top
- Cook for about 20 minutes on 350 degrees or until cheese is nicely melted
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