I had a medium eggplant and some leftover sauce. Instead of dipping each circle of eggplant in an egg wash, then in crumbs and frying them in oil, I tried something else. I knew that sliced eggplant coated with mayo and dipped in parmesan cheese and broiled makes a crispy eggplant. I chose to slice eggplant lengthwise, coat with mayo and dip in a grated pizza cheese blend. I put it on a foil covered cookie sheet sprayed with olive oil and into a 500º oven which was still in the warming process. After about 10 minutes I flipped the inside pieces of eggplant and sliced off a bit to see if it was done. Almost, so 3-5 minutes more and then oven off.
I moved it to a casserole dish and poured the warm sauce over it and added both the pizza blend and some parmesan on top. Into the 350º oven for 5 minutes while the angel hair pasta cooked.
I wasn't sure Dan would like it this way but he took three helpings! All that's left is in that photo. I think I will continue to make eggplant parm this way. It was delicious.
I guess that if Dan took three helpings that’s the only seal of approval you need!
ReplyDelete...we have had so many eggplants from the garden, that we are ODing on eggplant parmesan.
ReplyDeleteI love regular eggplant parm, and this sounds like a great way to fix it!
ReplyDeleteThis looks great. Thanks for some cooking inspiration, which I've been sorely missing.
ReplyDeleteWow! My mouth is watering. Very creative!
ReplyDeleteNow, doesn't that look yummy. I've never cooked eggplant. Maybe have to try it.
ReplyDeleteThat sounds delicious. I love eggplant parm but not the frying part.
ReplyDeleteYum that sounds delicious
ReplyDeleteCathy
Eggplant parm has always been a favorite, but frying the eggplant has not, while I have baked the slices, your version with mayo and cheese sounds better, Marcia. If this has Dan’s seal of approval, I’m sure Patrick wojld enjoy as well.
ReplyDelete