Peep's Eggplant Parmesan
Eggplant - unpeeled
Breading:
(All according to amount of Eggplant and to taste)
Plain Bread crumbs
Garlic powder
Onion powder
Goya Adobo seasoning
Accent - Optional
Salt
Ground black pepper
Dry oregano
Dry basil
Dry parsley
Ground hot red pepper flakes (or cayenne)
Grated Pecorino Romano cheese
Grated Parmesan Reggiano cheese
(Taste crumbs and adjust seasoning to taste before using)
Flour
Eggs
Milk
Salt
Ground pepper
Oil of choice
Basic Tomato Sauce or Pizza Sauce (I used Pizza Sauce this time)
Grated Pecorino Romano and Parmesan Reggiano cheeses
Mozzarella, sliced block or shredded
Wash eggplant and slice into thick circles (do not peel).
You will need three dishes (I use prep trays or pie plates).
Put flour in a dish and season with salt and black pepper, mix well.
Put egg(s) in a dish; add a small amount of milk (or water), salt, ground pepper and scramble well.
Place all breading ingredients in another dish and mix well.
Dip eggplant in flour and shake off excess, then dip in egg, then in breading and shake off excess.
Heat oil in skillet till drop of water sizzles (Be careful).
Fry eggplant in oil till golden brown.
Drain on brown paper bag or paper towels.
Spray a cookie/baking sheet pan (with a lip) with cooking spray.
Place cooked eggplant in one layer on sheet pan, top with sm. Amount of sauce (may add additional seasoning if desired), grated cheeses and mozzarella.
Place tray under broiler till cheese is melted and slightly brown.
Prep Trays
Prepped
Nicely browned
Eggplant - unpeeled
Breading:
(All according to amount of Eggplant and to taste)
Plain Bread crumbs
Garlic powder
Onion powder
Goya Adobo seasoning
Accent - Optional
Salt
Ground black pepper
Dry oregano
Dry basil
Dry parsley
Ground hot red pepper flakes (or cayenne)
Grated Pecorino Romano cheese
Grated Parmesan Reggiano cheese
(Taste crumbs and adjust seasoning to taste before using)
Flour
Eggs
Milk
Salt
Ground pepper
Oil of choice
Basic Tomato Sauce or Pizza Sauce (I used Pizza Sauce this time)
Grated Pecorino Romano and Parmesan Reggiano cheeses
Mozzarella, sliced block or shredded
Wash eggplant and slice into thick circles (do not peel).
You will need three dishes (I use prep trays or pie plates).
Put flour in a dish and season with salt and black pepper, mix well.
Put egg(s) in a dish; add a small amount of milk (or water), salt, ground pepper and scramble well.
Place all breading ingredients in another dish and mix well.
Dip eggplant in flour and shake off excess, then dip in egg, then in breading and shake off excess.
Heat oil in skillet till drop of water sizzles (Be careful).
Fry eggplant in oil till golden brown.
Drain on brown paper bag or paper towels.
Spray a cookie/baking sheet pan (with a lip) with cooking spray.
Place cooked eggplant in one layer on sheet pan, top with sm. Amount of sauce (may add additional seasoning if desired), grated cheeses and mozzarella.
Place tray under broiler till cheese is melted and slightly brown.
Prep Trays
Prepped
Nicely browned
Last edited: