Monday, June 21, 2010
Instead of making a marinara sauce for the eggplant parmigiana, I opted to use slices of Roma tomatoes sprinkled with chopped garlic, fresh oregano, and a drizzle of olive oil. By layering the bottom of the casserole dish with the tomatoes, and then topping the eggplants with an additional layer of sliced seasoned tomatoes prevented the dish from drying out. To further simplify the recipe you can coat the eggplants with prepared Italian breadcrumbs or make your own, by adding some fresh chopped parsley, garlic, and parmesan cheese. Once you have prepped your eggplants, straining the excess water and dipping the eggplants in an egg batter, coat them with the breadcrumbs;and bake at 375 degree F until golden brown. Place a layer of the eggplant slices on top of the tomatoes and cover with an additional layer of seasoned tomatoes. Sprinkle parmesan cheese, oregano and scatter pieces of buffalo mozzarella on the tomatoes. Season and drizzle with olive oil before baking in a pre-heated 400 degree F oven. Bake for about 20 minutes.