The Meal: Eggplant ParmesanThe Drink: A bottle of pinot noir
A slice of eggplant parmesan is the perfect bar appetizer. Add a few more slices, a side of pasta, a little bunch of broccoli florets and you've got yourself a full, vegetarian dinner. This recipe is extremely easy to make and once fried, the eggplant freezes so well that you can eat it again in a week and it will taste like it was just made.
Ingredients 1 large eggplant 2 cups of bread crumbs (store bought or homemade) 1 cup of parmesan cheese (ground or shredded) 1 tablespoon chopped fresh rosemary Salt and pepper to taste 2 eggs (loosely whisked) 1 cup of flour Mozzerella cheese Olive oil 1 jar of your favorite marinara sauce
Directions Heat the oven to 425°. Cut the eggplant into 1/2 inch slices, and dip each piece into the flour, then the egg, and then the bread crumb/parmesan/rosemary mix. Thinly coat a pan with olive oil and turn the flame to medium. Arrange the eggplant pieces in the pan and keep a careful eye not to let them burn. Add more olive oil as you go if needed.
While the eggplant is frying, use 1/4 of the marinara sauce to evenly coat a casserole dish. Once the eggplant has cooked well on both sides, transfer the pieces to the baking dish, allowing for a slight overlap if you need the space. Pour the rest of the sauce over the eggplant (we like heavy sauce, so use less if you like less), then top each piece with a cheese slice and a pinch of parmesan cheese.
Bake for 15-20 minutes, or until the cheese browns. Serve immediately!