Monday, October 12, 2009

Eggplant Parmesan

I never ate eggplant when I was growing up. My mom never served it. I don't think my dad likes eggplant (mom does). The first time I had eggplant was when I lived in Japan. While there, I had eggplant tenpura and grilled eggplant and discovered that I really liked eggplant! SP also likes eggplant. As you may have noticed, we frequently grill it as our veggie for dinner. This past weekend, we decided to make eggplant parmesan. We made the tomato sauce and breaded eggplant rounds on Sunday.

SP bought 2 pretty large eggplants at Giant Eagle and sliced them:First step, dredge each round in flour:Next, dip into beaten egg mixture:Then coat in bread crumbs. We used some of the bread crumbs we made from the Wonder bread a couple of weeks ago. We added some herbs to the bread crumbs to make them more exciting and Italian-like!Then we browned the breaded rounds in vegetable oil:After browning, we drained them on paper towels:After they drained and cooled a bit, we made the casserole, starting with a layer of tomato sauce. We filled in empty space in each layer by slicing a round into pieces and tucking the smaller pieces into the nooks and crannies!We layered the sauce and eggplant until just one eggplant round remained. It wouldn't fit, so we ate it! We topped the casserole off with some grated romano & parmesan.This went into the refrigerator until Monday evening. I baked it at 350 for about 45 minutes.We ate spaghetti with the eggplant. It was delicious! A tasty, warm, filling, comforting meal on a gray and chilly autumn evening.

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