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Because nothing is better than great food... except enjoying it with someone special!


Eggplant Parmesan


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This is another classic dish that we think you can't really go wrong with. It tastes great served on top of your favorite pasta (with some extra red sauce). It is also a nice meal to make for big quantities of hungry guests!

We paired this meal with an Estancia Merlot. We like the way the flavor mixes with the acidity of the tomato sauce.
What you'll need:
-1 medium eggplant
-2 cups red sauce (our favorite is Classico's Basil and Tomato)
-2 eggs, beaten
-1/4 cup milk
-1 cup breadcrumbs
-1/4 cup olive oil
-2 garlic cloves, minced
-1/4 cup ricotta cheese
-3 basil leaves, minced
-3 sprigs parsley, minced
-1 sprigs oregano, minced
-1/3 cup shredded mozzarella
-1/4 cup grated parmesan
-Salt and Pepper to taste

What to do:

Preheat oven to 375ºF. Heat olive oil with 1 of the garlic cloves over medium heat.

Slice eggplant width-wise into 1/8" thick circles. Whisk milk into eggs and dip each eggplant segment into the mixture. Next, coat with breadcrumbs. Fry each side of the eggplant about 3-5 minutes in olive oil until the breading turns golden brown. Lay on paper towels to remove excess oil.

In a loaf pan, spread a thin layer of red sauce. Stack the eggplant unevenly to fill as much of the space as possible, spreading ricotta cheese in between layers. Cover with remaining red sauce. Add mozzarella, remaining minced garlic and herbs on top. Lastly, sprinkle parmesan over top. Bake for 30-40 minutes or until cheese is bubbly and browning.

Allow a few minutes to cool before plating -- this one can get messy!

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