Welcome to the weekend! I’ve been busy running errands in preparation for our Tahoe trip today BUT I had to get today’s delicious Foodie Friday post out before hitting the road. This week’s post is dedicated to our lenten Friday feast, Eggplant parmesan! I haven’t even made it before but I must admit, it turned out really well!
- 1 eggplant
- 1 bunch basil
- homemade sauce or jarred sauce
- 1 cup Mozzarella
- 1 cup parmesan
- 1 cup panko
- 2 eggs
- 1/4 cup almond milk
- 1 cup whole wheat flour
- Oil for frying
- Whole wheat pasta
As long as you have time before cooking, slice the eggplant, salt both sides, & let them sit for an hour (this will remove the bitter taste). Next steps, bread the eggplant and fry them for a few minutes on each side and let them cool. As the eggplant is cooling, put a pot of water on the stove for the pasta & preheat the oven to 375. As everything is setting up, time to build the eggplant to bake – use a shallow dish or heavy tin foil – put a little sauce on the bottom, then the eggplant, then some more sauce and then top with mozzarella and most of the parmesan. Bake the eggplant for 20-30 minutes (until the cheese on top is all melty and starting to brown), cook the pasta, toss the pasta with sauce, add a few eggplant pieces to the plate, sprinkle basil and parmesan on top, and you’re all set!
Phil and I devoured this dish in like five minutes and Phil took the leftovers to work all week – something we’ll definitely be making again soon!
’til next time, keep smiling! 🙂