Guest Post – Eggplant Parmesian
There’s a new addition to the blog this week, an entry from my best friend Andi from Vermont that came to visit for the weekend. She decided to make her famous eggplant parm that we absolutely love… check it out!
Now just as a note, this is a real “comfort food” and not vegan, but still very filling and delicious! there’s a lot of cheese (some of it Cabot) and some frying of eggplant slices so it’s not one for anyone that is watching what they eat. it’s a good belly filler every so often. Here’s how to make Andi’s version:
One block Cabot mild Cheddar
One half block Mozzarella
One jar Prego Traditional Sauce
2 tbsp cup italian seasonings
1 cup parmesian cheese, divided
2 tbsp oregano
3 cups breadcrumbs
generous helping of oilve oil for frying
wash the eggplant and remove the top and bottom, cut into 1/4 inch thick slices, whether you keep the skin on or not is your decision, heat the oil in a large frying pan on medium-high heat, then line a glass 13×9 baking dish with aluminum foil. spread a layer of sauce on the foil. preheat oven to 375 degrees.
beat the eggs in one bowl and pour the breadcrumbs into another. dredge the eggplant in the eggs and breadcrumbs and transfer to the oil, turning occasionally until golden on both sides. transfer slices to the dish, making a single layer of at least 6-9 slices depending on size. cover with half of each cheese and the italian spices.
repeat these steps with the remaining sauce, eggplant slices, cheese and seasonings, making sure to add the oregano last. pop into the oven for 20 minutes. take out and serve!!