Monday, June 4, 2012

Eggplant Parmesan

This is one of our favorite vegetarian recipes.  Not vegan with the melted cheese, but I figure that if a little bit of cheese helps my kids love eggplant, I'm okay with it.  In fact, tonight Rachel went back for seconds (a first!).  Plus, an eggplant is a lot cheaper than a package of chicken breasts for a recipe of chicken parmesan.  Better for your health and for your budget!

Eggplant Parmesan Rounds

Flour for dredging
1 egg, beaten lightly and mixed with 1/4 c. water
1 c. seasoned bread crumbs
1 medium eggplant peeled and sliced into ½" rounds
Veg oil for frying
Marinara sauce
Mozzarella cheese

Preheat broiler.  Place flour, eggs and bread crumbs in 3 separate bowls.  Dredge eggplant in flour, coat with egg mixture, dredge in bread crumbs.  In large skillet, heat ¼" oil over medium heat and fry eggplant in batches for 3 minutes on each side.  Drain on paper towels.

Arrange rounds on baking sheet topping with sauce and mozzarella.  Broil about 2" from heat until cheese is melted (about 3 minutes).

Serve w/ noodles.  

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