My good friend, Stacy, from The Backroad Life handed me an eggplant at the farmer's market and told me I needed to try one. So I took two. Brought them home and sat them on my counter for awhile. They are a beautiful vegetable, but I knew I needed to make something that I would hope the whole family would try. I decided to make Eggplant Parmesan.
This is a simple recipe. It didn't take very long to assemble and put in the oven. Preheat the oven to 400 degrees. I put one cup of bread crumbs in one bowl and two beaten eggs in another bowl.
Bake the breaded eggplant in the oven for 10 minutes or until it turns a golden brown.
I put two cups of spaghetti sauce in the bottom of a 9x13 baking pan.
Layer the baked eggplant on the spaghetti sauce.
Keep layering sauce, eggplant and cheese. Add salt and pepper to taste.
Bake 25-30 minutes until cheese is brown. Let set for a few minutes before you cut and serve.
I loved this Eggplant Parmesan, and even shared with friends. I am so glad Stacy suggested I tried eggplant!
1 comment:
I love the simplicity of this recipe. Pinning to try next summer! Thanks for sharing on the Country Fair Blog Party this month.
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