So easy, you might not believe you cooked it yourself...
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 fresh dried herbs). Then
gently pan fry until 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 them from the skillet and set aside. Clean the skillet with a
moistened paper towel and return to the stove top. To that same skillet, add your favorite jarred or homemade tomato
sauce and some extra herbs. Next, lay in the
eggplant slices and let them simmer for about 8 min on med heat.
Lastly, generously sprinkle over the fresh top grated Parmesan cheese and simmer for
another 10 min. and or until a side of pasta is prepared.
dark olives on the side make an attractive place...
~Tutti a Tavola!
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