Showing posts from September, 2018

Unfussy Eggplant Parmesan

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

2 large globe eggplants1 24 oz. jar tomato sauce (or you can make your own like the Food52 recipe)1 Roma tomato, cut in quarters1/2 c. shredded low moisture mozzarella cheese2 tbs. grated parmesan 1/2 c. roughly torn breadsaltolive oiloptional: Basil leaves for garnish, Parmesan curls Directions:

Preheat oven to 400F.  Cut eggplants lengthwise in half.  Score cut sides in diagonal …