Monday, November 9, 2009

Eggplant Parmesan

Tonight's dinner was Eggplant Parmesan and I must say that it was quite delicious. I keep things pretty simple when it comes to this dish and I like to layer the seasonings as I go and I used the Barilla name brand for the marinara sauce!

Eggplant Parmesan
Serves 5


1 Small Eggplant, peeled and sliced medium width
2 C. Italian Style Bread Crumbs
1 tsp. Ground Thyme
1 tsp. Salt
¼ C. Flour
1 Egg, beaten
2 Tbsp. Fresh Curly Parsley, finely chopped
Fresh Mozzarella
Grated Parmesan Cheese
Olive Oil
Marinara Sauce
Sun Dried Tomato Paste
1 Bunch of Fresh Baby Spinach
Spaghetti Noodles

Directions: Place a pot of salted water onto the stove and slowly bring to a boil. Place your marinara sauce into a pot and let simmer on low.

In the meantime, pour your breadcrumbs, flour, thyme and salt onto a large plate and using a spoon mix all the ingredients together. Take your slices of eggplant and lightly salt the tops of them. Using a pastry brush, brush your egg wash onto the tops of your eggplant.

Place the tops of your eggplant with the egg face down into your bread crumb mixture. Now brush the tops of the eggplant that are facing up with the egg wash and continue breading the tops of the eggplant slices. Heat your olive oil on medium heat. Place your eggplant slices into your skillet and let brown until golden and crisp on both sides. Place cooked eggplant slices onto a baking sheet lined with foil and a bit of non-stick cooking spray. Continue browning the rest of your eggplant. Note: you may need to rinse and re-oil your pan should your oil become filled with overcooked bread crumbs.

Lightly sprinkle some salt onto the tops of your eggplants. Scoop a dollop of your marinara sauce onto the tops. Then spread your shredded fresh mozzarella on top of your sauce. Sprinkle your desired amount of parmesan cheese on top and finish off with your chopped parsley. Bake in a 350 degree oven until mozzarella is bubbly.

Place your spaghetti noodles into your pot of boiling water. Once cooked drain your water and immediately put in your spinach, sun dried tomato paste, and a generous amount of finely grated parmesan, and toss together until your spinach has lightly wilted.

Plating: Place your desired amount of spaghetti onto your plate. Pour marinara sauce on top and place two slices of eggplant on top of your sauce. Sprinkle with more grated parmesan and serve!

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