Tuesday, August 5, 2008

Eggplant Parmesan

So I just have to brag real quick.... I bought an eggplant on a whim the other day. I decided to try (I say try because I have never attempted this before) to make eggplant parm for Kelsey tonight. I sliced it up real thin, dipped in egg and then breadcrumbs and lightly sauteed in EVOO for a few minutes. I then topped it with her hidden veggie sauce and some mozzarella and put it in the oven at 350 for a few minutes. She loved it, but best of all, Lou tried it and said "This is excellent, you could make this for us for dinner" Woohoooo, He liked it, he really really liked it!

1 comment:

Erik said...

One of the things you can try to be a real pro is to salt the eggplant. What you do is after you slice the eggplant you put a significant amount of salt on it and let it sit for abut an hour. It takes the bitterness out of the eggplant. Then you rinse the eggplant and squeeze out the water, even rolling the eggplant with a rolling pin to get it more thin/dry.