“The Gene Parmesan”- Eggplant Parm
Feeds 2 people
What you need:
1 medium/large eggplant
Italian Bread Crumbs
Grated Parmesean Cheese
Tomato Sauce
Mozzarella Cheese
Pam
1. Set oven on convection to 400 degrees
2. Slice eggplant in 3/4 inch slices. Place eggplant slices in microwave safe dish that has a top. Put a drop of water in the dish before placing in the microwave. Steam eggplant for about 5 minutes. (Eggplant should be soft when taken out of the microwave)
3. On a plate combine about 1 and 1/4 cup of italian bread crumbs. Add about 3 tablespoons of grated parmesean cheese to the bread crumbs. Mix together with hands.
4. Take steamed eggplant and place each slice one at a time in the bread crumb mixture. The eggplant should be wet from being steamed, if it is not damp, rub a little water on each slice. Coat each slice in bread crumbs and place on greased cookie sheet.
5. Put the cookie sheet in the oven for about 15 minutes. Keep checking on the eggplants. Once one side of the eggplant is browned, flip the eggplants over so the other side browns.
6. Remove from oven. Begin building the eggplant parm by layering the eggplant, then sauce and then mozzarella cheese.
7. Place dish back in oven until the mozzarella cheese begins to bubble.
*The key to keeping the eggplant crispy is to not smother the eggplant with sauce before placing in the oven. What I like to do is serve the dish with an extra side of sauce so I can pour additional sauce on my eggplant as I eat.
3 years ago