Friday, August 5, 2016

Skillet Eggplant Parmesean

Eggplant ~ just can't get enough and its a bumper crop...

Think that eggplant parmesan is difficult or has to be done in the oven, wrong. You can do this dish on the stove in the skillet. One large eggplant is all you need along with some tomato sauce and grated parmesan cheese.

Begin by soaking (washed and semi-peeled) sliced eggplant in a rich milk bath. Pat down both sides on a plate of seasoned bread crumbs (seasoned with dried herbs). Then gently pan fry til browned on both sides in olive oil. You will be surprised how quickly the eggplant soaks up the olive oil, so you will need to drizzle in some extra as you see it begin to disappear in the pan/skillet.

Once you have finished browning the long slices, remove from the skillet and set aside. Clean the skillet with a moistened paper towel and return to the stove top. Add your tomato sauce, from the jar is fine as long as its your favorite. Lay in your eggplant browned slices. Let them simmer for about 6 -8 min on med heat. Then sprinkle over the top grated Parmesan cheese and simmer for another 10 min.

Prepare a salad to this lusciousness or pasta...So good, you will think you stop off at an Italian roadside "Mom and Pop"!

~Tutti a Tavola!

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