Saturday, April 05, 2014

E is for Eggplant Parmesan



Welcome to my Food Recipe themed 2014 Blogging from A to Z Challenge


I have two things I just love, love, love to do, write books and cook. Stop by everyday to see my favorites recipes and a glimpse of one of my books.


E is for Eggplant Parmesan

Ingredients:

1 large eggplant, peeled & sliced into 1/4 inch slices
2 large eggs
2 cups dry Italian seasoned bread crumbs
Oil for frying.
1 jar marinara sauce

Dip eggplant slices into egg and then bread crumbs and fry both sides until golden brown. Dry on paper towels. Serve with marinara sauce and any pasta.

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6 comments:

  1. Mmm I LOVE eggplant parm. I do mine differently--no egg/no breadcrumbs--but really enjoy all versions of it. Mine I slice/salt and let them drain then lightly flower them and fry them that way before layering.

    And now...I want eggplant parm. lol

    Happy A to Z-ing!
    ~Anna
    herding cats & burning soup.

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    Replies
    1. I've done them with flour too when I don't have breadcrumbs.

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  2. I wonder how it would do on the grill? If the slices will grill, then I'm not the one cooking :)

    A to Z participant at Between the Keys

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  3. Cool recipe! I don't think I've ever cooked an eggplant (not much of a cook, I'm afraid), but I've recently begun experimenting with vegan cuisine and this one (sans egg, but I'll figure out a substitute) sounds worth a try. Yum! Your book sounds pretty steamy, too :)

    Thanks for stopping over at Quiet Laughter yesterday!

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  4. I experiment with vegan last month. It wasn't a way to go for weight loss so gave it up. But they have an egg substitue that's not eggs.

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