Friday, February 13, 2009

Eggplant Parmigiana

Most recipes for eggplant parmigiana will have you salt the eggplant slices, then drain and fry them before baking. The salting is to remove excess moisture from the eggplant so that it doesn't absorb so much oil in the frying. I've simplified the recipe and find that the results are perfectly good and far healthier.

1 medium eggplant, sliced 1/2 inch thick
1 can tomato sauce with the following added: Oregano, marjoram, red wine, ground pepper
Italian bread crumbs 
Parmesan cheese

Place the slices in a buttered casserole, top with the sauce, sprinkle with the crumbs and then the Parmesan. Bake covered for 45 minutes at 350, remove the cover and continue baking a few more minutes until the top crisps up. 

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