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Unfussy Eggplant Parmesan

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When I read this recipe, it was so simple and genius it blew my mind.  I couldn't wait to try it.  Who doesn't love eggplant parmesan?  But the breading, and frying, and layering can all be a bit time consuming and laborious. This proved to be a great recipe with all the great flavors of eggplant parmesan, that really was unfussy.  And delicious.  And probably slightly healthier with no frying.   I made it even more 'unfussy' by using pre-made tomato sauce, but adding a few fresh tomatoes for a better taste.  The idea came from this Food52 recipe . Unfussy Eggplant Parmesan Serves 4 Ingredients: 2 large globe eggplants 1 24 oz. jar tomato sauce (or you can make your own like the Food52 recipe) 1 Roma tomato, cut in quarters 1/2 c. shredded low moisture mozzarella cheese 2 tbs. grated parmesan  1/2 c. roughly torn bread salt olive oil optional: Basil leaves for garnish, Parmesan curls Directions: Preheat oven to 400F.  Cut eggplants lengthwise in half