Thursday, May 30, 2013

easy eggplant parmesan.

Easy Eggplant Parmesan from Michelle:

This recipe is not very exact (I got it from a guy J).
1 large eggplant
Mushrooms (sliced)
Spaghetti sauce
Bread crumbs (Italian flavored)
Fresh/dried basil, Oregano, Crushed red pepper flakes
Salt & Pepper
Olive oil
Clean and slice the eggplant in 1/4" to 3/8" slices.  Lightly prepare a cookie sheet with olive oil, then place the eggplant slices on a cookie sheet and drizzle olive oil and salt on top.  Broil the eggplant until you begin to see a light brown color on the eggplant, then flip them over and repeat.  Prepare an 8X8 pan lightly with olive oil, and then start layering your ingredients as follows:

Toasted Eggplant
Bread Crumbs
Top off with as much cheese and bread crumbs as you want

Cover with foil and bake at 350 until it starts to smell good.  Once you start to be able to smell it in the kitchen remov the foil to begin to brown the top (if it's going slower than you want feel free to turn up the oven and keep a close eye on it).

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