Tonight I cooked Eggplant Parmesan & paired it with a bottle of House Wine, a red wine blend from Washington winemaker The Magnificent Wine Co.. It was my first time cooking Eggplant Parmesan & I must say it turned out delicious - definitely deserves a spot in the recipe box. The wine was a nice complement.
You’re currently reading “Eggplant Parmesan,” an entry on NicBitting.com
How do you prepare your eggplant parmesan? It’s been a staple for us across the pond also. Be well, mark
Mark,
Eggplant sliced and breaded (in egg, flour and bread crumbs), then browned in a pan with olive oil, basil, and garlic. Place eggplant in bottom of baking dish, cover with a layer of your favorite pasta sauce then Parmesan cheese, make two layers. Bake for 15 min. at 375, throw on another handful of cheese and bake 8 more min. Remove from oven and serve over pasta with a bottle of wine.
Whats your approach?
Nic
2 secrets to mine - fresh parsley in the sauce you make and a slice of fresh mozzarella on each layer above the sauce.
I’m one of those “heart healthy” girls so hear me out … slice the eggplant, do the brief soak in salt water to get the “bitters” out, pat dry, brush with olive oil and put under the broiler (both sides) as an alternative to frying … this greatly improves the texture and taste of the eggplant in this recipe … for what its worth …
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