Sunday, April 23, 2017

Mom Cooking Tip 106

Eggplant tastes a lot better when you peel and discard its purple-black skin before cooking it.  Once I figured this out, I began to like Eggplant Parmesan.

Simple Eggplant Parmesan – serves 2-3 
1 large eggplant
2 tablespoons olive oil + more if needed
1 24-ounce jar spaghetti sauce (some sauce will be left over)
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese 
Peel the eggplant and slice it lengthwise into 1/2-inch thick slices. 
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat.  Add as many slices of eggplant as will fit in a single layer and cook for about 2 minutes, or until they begin to brown on the bottom. Turn down the heat to medium if the eggplant starts to burn.  Turn the slices over and cook for another 2 minutes.  Transfer the cooked slices to a plate and repeat the process, adding another tablespoon of oil to the pan. 
Begin preheating the oven to 400 degrees. 
Put 1/2 cup of the spaghetti sauce in a large casserole or baking dish and spread the sauce around to cover the bottom. Lay half the cooked eggplant slices in a single layer on top of the sauce.  Spread about 1 cup of spaghetti sauce on top of the eggplant slices.  Scatter half the mozzarella cheese over the sauce.  Sprinkle 2 tablespoons Parmesan cheese on top.  
Then add a second layer of eggplant, spaghetti sauce, mozzarella cheese and Parmesan cheese. 
Bake uncovered for 30-35 minutes, or until the sauce bubbles and the top begins to brown.  Serve immediately.

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