Slim Jim, Black Magic, Ichiban, What?
Eggplant, Eggplant we all scream Eggplant! Okay, I know what you are thinking, Eggplant Jessica? Most people including my husband do not like the taste of eggplant. Its an acquired taste that he hasn’t acquired until now! Basically, I am the cook and I knew that if I made eggplant Parmesan he would fall in love with this vegetable. He got home the other night-saw the eggplant- and made this weird face at me. I stated,”You just wait a minute, You are going to love this when I’m through with it”! And he did! Yeah, I have converted him to a new vegetable- pat on the back Jessica!
There are alot of recipes out there that have you doing so many unnecessary steps to make this dish. I took different ingredients and steps from different recipes and not only is this dish wonderful, just melt in your mouth delicious, but it is easy. It also satisfies your craving for fried food- but in a different way. I guess I should actually call this Eggplant Mozzarella because there is no Parmesan in this dish! LOL! I didn’t have any and plus I will take mozzarella over Parmesan any day. So, once again I have made this classic with a Belleicious Twist!
I did a little research on eggplant (Yes, I was bored) and did you know that there are at least 12 different varieties of eggplant. Not to mention the names, something about a vegetable called Slim Jim, little fingers or black magic just doesn’t seem appetizing. Luckily, I stuck with the good old traditional purple eggplant. I just didn’t think I could pull off anything else! SO, enough of my chatting, Let’s check it out shall we!
2 large eggplants
4 eggs, slightly beaten
2 cups bread crumbs
4 cups marinara sauce
4 TBSP olive oil
2 TBSP butter
1 TBSP garlic powder
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp oregano
16 ounces mozzarella cheese, grated
Cut each eggplant in half and then cut 1/2 inch slices. Sprinkle the eggplant with 1 tsp salt and 1 tsp pepper. Season your breadcrumbs with the garlic powder, red pepper flakes and oregano. Dredge each slice in the egg mixture and then the breadcrumbs. Melt your butter and olive oil in a large saute pan over the stove on medium heat. Saute each eggplant slice for about 3 minutes on each side. Transfer to a plate to cool.
Once all of the eggplant slices have been sauteed/cooked then its time to get to layering our dish. First, spoon about 3 TBSP marinara sauce on the bottom of your baking dish. Next, place eggplant then mozzarella. Basically, continue these steps until you finish with the cheese on top. Bake in a preheated oven at 350 degrees for approx 35 minutes. I served mine with cooked vermicille with a lemon butter sauce ( 2 TBSP butter melted, 1 TBSP parsley, juice and zest of 1 lemon, S&P; to taste). So good, So good. Please try this dish and let me know what you think. I can’t wait to hear all about it!
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