Wednesday, January 30, 2013

Eggplant Parmesan

Do you love Eggplant Parm as much as I do? Probably not ;-)
But i've mastered the most delicious recipe yet,
probably just because it's simple yet delicious.

1 large Eggplant
4-5 Eggs
Italian Breadcrumbs (or regular with italian seasonings)
Parmesan Cheese
Pasta (whatever type you wish- we used spaghetti)
Sauce (we use homemade sauce! YUM)

Oven at 350, 20 minutes on each side will make for nice crispy eggplant. I did 30 minutes on the first side and 20 on the second but it started getting a little dark. So, I think 20 would be perfect.

Just soak each slice of eggplant in the egg and dip into the breadcrumbs, coat well on each side and set it on the foil. (Make sure its sprayed with cooking spray so it slides right off). Once on the pan- sprinkle the parmesan cheese over the top and pop in the oven. So easy! So quick! So DELICIOUS!

Emme loved it, too!

 The guys covered theirs with Mozzerella Cheese over the top! I prefer no cheese or a very small amount.