Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.

Thursday, May 9, 2013

Easy Peasy Nice and Easy

What is not to love about Eggplant Parmesan?  The work.   The work is what I don't love.   Dipping in flour, then the egg and then the bread crumbs followed by the deep frying of the masses.   Taste so good but a heck of a lot of work.   Well this recipe gives you the same taste if not even better without all the work and all that grease.  Really!

Easy Eggplant Parm

1-2 Eggplants (small in size)
4-5 Tomatoes (similar size as eggplant), sliced thin
1 cup bread crumbs
1 cup parmesan cheese
Salt for soaking
Salt and pepper to taste
Olive oil cooking spray

Process Eggplant: I choose smaller, firm eggplants.  Cut off the ends and slice into ¼ or ½ inch slices.  Place in large bowl.  Sprinkle with large amount of salt.   Fill bowl with water, eggplant will float.  Cover with plate and weight it down.  This method seems to draw out the bitterness in the eggplant.  Let them soak for a minimum of thirty minutes.  The water will turn black.    Drain the eggplant and pat dry with paper towels.    

Preheat oven to 350 degrees.

Cover 1-2 cookie sheets with aluminum foil and coat the foil with a thin layer of olive oil.   Lay the slices of eggplant onto the cookie sheet in a single layer.   Spray the slices lightly with olive oil cooking spray.  Sprinkle with salt and pepper.  

Using a regular teaspoon, top each slice of eggplant with a scant amount of bread crumbs.  
Next place one slice of tomato onto each slice of eggplant. Sprinkle again with salt and pepper.   
Using the teaspoon again, top each tomato with a liberal amount of parmesan cheese.   Spray with light coat of cooking spray.     

Place sheet tray in oven and bake for 30-45 minutes or until cheese is bubbly and a golden brown.   Remove from oven and serve.  
  • Be sure to soak and pat dry the eggplant.
  • Use smaller, firm eggplants.
  • Use similar sized tomatoes.
  • Haven't tried it yet, but I suppose you could add some shredded mozzarella cheese on top.

These taste even better the next day. 

For more recipes, click the button below:

For more recipes click the button above

Follow me on Facebook
Or find me on Pinterest
Ma's Aprong Strings on Pinterest
 Click this image to subscribe
Subscribe via Email
Join me on Google+
Join me on Google Plus
From the bottom of my heart..............