Eggplant Parmigiana
I've had some vegetarian requests out there. there is a reason why God gave us those pointy teeth in our mouths people....To eat meat! kidding, kidding. Personally, growing up in a steel mill town, you had 2 main food groups, 1.Meat and 2. Potatoes. All kidding aside, I do enjoy an occasional vegetarian side dish. This dish is one made famous not by me, but by many italian immigrants who couldn't afford meat, chicken or fish on a regular basis. Thanks to all my friends who make requests!
Cheers!
Eggplant Parmigiana
2 eggplant, peeled & sliced lengthwise in 1/4 "
flour
eggs(whisked into wash)
salt & pepper
olive oil
mozzarella cheese slices
romano cheese, grated
linguine pasta, cooked
marinara sauce
fresh basil
Method:
1.dredge eggplant through flour and egg.
2.cook in olive oil until brown on each side. pat dry on paper towels. season with salt & pepper.
3.fold slices of eggplant over and place on oven pan. top with marinara sauce, romano cheese and mozzarella slices.
3. bake in oven @ 350 degrees until cheese is good and brown.
4. heat pasta and remaining marinara.
5. plate eggplant with side of pasta topped with marinara sauce, romano cheese & fresh basil.
Cheers!
Eggplant Parmigiana
2 eggplant, peeled & sliced lengthwise in 1/4 "
flour
eggs(whisked into wash)
salt & pepper
olive oil
mozzarella cheese slices
romano cheese, grated
linguine pasta, cooked
marinara sauce
fresh basil
Method:
1.dredge eggplant through flour and egg.
2.cook in olive oil until brown on each side. pat dry on paper towels. season with salt & pepper.
3.fold slices of eggplant over and place on oven pan. top with marinara sauce, romano cheese and mozzarella slices.
3. bake in oven @ 350 degrees until cheese is good and brown.
4. heat pasta and remaining marinara.
5. plate eggplant with side of pasta topped with marinara sauce, romano cheese & fresh basil.
