lilbopeep
07-07-2011, 06:35 PM
Peep's Eggplant Parmesan
2 medium Eggplant, sliced thick (with or without skin)
1 (15 oz) can plain tomato sauce
Fresh grated romano cheese
Fresh grated parmesan cheese
1 lb mozzarella cheese - sliced
Choice of flour (AP flour, peanut flour, flaxseed meal or combo)
Choice of unseasoned bread crumbs (regular or Panko)
Choice of Oil for frying (peanut, canola or vegetable oil)
Herbs and spices (to taste):
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies & paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground Hot red pepper flakes
Cayenne
Hungarian hot Paprika
Dry oregano
Dry thyme
Dry rosemary
Dry basil
Dry parsley
Bread eggplant (breading ingredients/steps below)
Heat oil in deep pan to 350°F
Fry eggplant till golden brown
Drain fried eggplant on rack, paper towels or brown paper bag
Place eggplant in single layer on a cookie/sheet pan
Spoon enough tomato sauce on each eggplant round to cover
Season with additional herbs and spices
Sprinkle with grated cheeses
Place a slice of mozzarella on top
Place under broiler till cheese is melted and browned
Serve hot or cold; with pasta, salad or on Italian bread
Breading Ingredients/Steps:
Dredge flour: Choice of flour (AP flour, peanut flour, flaxseed meal or combo), ground sea salt, ground peppercorn blend
Egg wash: Egg, milk (or buttermilk), ground sea salt, ground peppercorn blend, ground red pepper flakes
Crumbs: Panko or Regular Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Ground Sea Salt, Ground peppercorns, Ground red pepper flakes, Cayenne, Paprika, Thyme, Rosemary, Freshly grated Romano & Parmesan cheeses
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/070311_eggplant_parm.jpg
2 medium Eggplant, sliced thick (with or without skin)
1 (15 oz) can plain tomato sauce
Fresh grated romano cheese
Fresh grated parmesan cheese
1 lb mozzarella cheese - sliced
Choice of flour (AP flour, peanut flour, flaxseed meal or combo)
Choice of unseasoned bread crumbs (regular or Panko)
Choice of Oil for frying (peanut, canola or vegetable oil)
Herbs and spices (to taste):
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies & paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground Hot red pepper flakes
Cayenne
Hungarian hot Paprika
Dry oregano
Dry thyme
Dry rosemary
Dry basil
Dry parsley
Bread eggplant (breading ingredients/steps below)
Heat oil in deep pan to 350°F
Fry eggplant till golden brown
Drain fried eggplant on rack, paper towels or brown paper bag
Place eggplant in single layer on a cookie/sheet pan
Spoon enough tomato sauce on each eggplant round to cover
Season with additional herbs and spices
Sprinkle with grated cheeses
Place a slice of mozzarella on top
Place under broiler till cheese is melted and browned
Serve hot or cold; with pasta, salad or on Italian bread
Breading Ingredients/Steps:
Dredge flour: Choice of flour (AP flour, peanut flour, flaxseed meal or combo), ground sea salt, ground peppercorn blend
Egg wash: Egg, milk (or buttermilk), ground sea salt, ground peppercorn blend, ground red pepper flakes
Crumbs: Panko or Regular Unseasoned bread crumbs, Oregano, Garlic powder, Onion powder, Goya Adobo Seasoning, Accent, Ground Sea Salt, Ground peppercorns, Ground red pepper flakes, Cayenne, Paprika, Thyme, Rosemary, Freshly grated Romano & Parmesan cheeses
http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/070311_eggplant_parm.jpg