08 February 2009

eggplant parmesan

used the cook's illustrated recipe for this one too.  first you salt the eggplant so it releases it's water.  then you shake it in a bag of flour, then dip it in beaten egg, and coat it in breadcrumbs.  then bake on an oiled cookie sheet for 15 min each side.  then randomly layer eggplant and mozzarella cheese on a bed of tomato sauce and bake for another 10 or until cheese bubbles.  sprinkle with parmesan and basil and serve!  delicious!  and no need to deep fry!

1 comment:

Matthew Frederick said...

oh man. you can't go wrong with a classic.