Friday, April 02, 2010

Easy Eggplant Parmesan Recipe

For the past several weeks, I have been eying the eggplant at the grocery store, almost as if I was daring myself to buy one and try to make something with it. I've never cooked with eggplant in my life, but I love ordering it in all kinds of dishes at restaurants.

This week I finally picked one, put it in my cart and quickly walked away before I could change my mind.

With the help of my friend Google, I found a super easy recipe for eggplant parmesan that I modified slightly.

Start by chopping the eggplant into circles.

Then sprinkle with salt

And place in a colander for an hour. This will allow the bitter eggplant juices to run out and make your end result tastier.

After an hour, rinse the salt off and pat the eggplant dry.

Instead of using breadcrumbs, I dipped the eggplant into a mix of olive oil, garlic powder and onion powder.

Then place in a baking dish in the oven (350 degrees) for five minutes on each side.

Once your eggplant is tender, cover in pasta sauce and sprinkle with mozzarella and parmesan cheeses.

Pop back in the oven for 30 minutes.

For my first go at eggplant parm, this came out rather tasty. Even the BF liked it, and he doesn't do vegetables.

The BF also said the beer he had with dinner was pretty good. It was this IPA.

Experimenting with a new vegetable was fun and I'm sure I'll be looking for other eggplant dishes to try.

What's your favorite eggplant dish?

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