Saturdays allow me to experiment with bigger tasks, more complicated meals. However, today we got A a new car seat, a twin bed, new sheets, took the dog to the groomer, and started another batch of homemade beer. This Saturday dinner needed to be fast. I make my eggplant parmesan like a lasagna in my Pampered Chef mini-baker. Layered with goodness.
Serves 4-6
You need:
1 eggplant, peeled and cut into 1/2" slices
1 c. bread crumbs
2 eggs, whisked
3 c. sauce (see previous post for my recipe - I always have tons of this in the freezer)
2 c. mozzarella cheese, shredded
Place whisked eggs in a shallow bowl. Place bread crumbs in another shallow bowl. Egg and bread the eggplant. Heat 1 tbsp. of olive oil in a large saute pan over medium heat. Brown the eggplant on both sides, about 2 min each side, and set aside. Add more oil if needed. Place 1/2 c. sauce on the bottom of a baking dish. Place eggplant on top of sauce. Top with more sauce and then a layer of cheese. If your pan is small enough that you have more eggplant than room, layer it. Bake for 25 min @ 350.
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