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.

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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