Wednesday, October 17, 2007

Eggplant Parmesan

What I miss here in Hawaii is the Italian eggplants that are so readily available in New Jersey. They do have them here but they are a little more expensive when you can find them. So I was happy to find that the fresh produce market I go on Fridays had the round eggplants! They weren't as big as the ones in NJ but for three people, (one of which refuses to eat it) it sufficed.

Recipe:
Homemade marinara sauce See recipe here
2 round eggplants, sliced into rounds, salt until the eggplants sweat and rinse.
1/2 cup shredded Parmesan cheese
1/4 cup of flour

Heat a skillet, add oil. Coat your dried off eggplant slices with flour, fry until golden brown on each side. Place one layer in a baking dish. Top with approximately 1 cup of marinara sauce and half of the cheese. Repeat with the next layer.
Bake in a 350 degree oven until cheese melts and/or turns lightly brown.

Serve with thin spaghetti and extra marinara sauce. A nice tossed salad also goes well with this dinner.

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