Wednesday, September 23, 2009

Eggplant Parmesan Revisited

A few weeks ago, I was in Nashville for a few days on work-related travel.

While I was there, I went to a very good Italian restaurant called Amerigo and ordered eggplant parmesan. Delicious!

What I especially liked about this eggplant parmesan was that it was topped with marinated portobello mushrooms.

This weekend, I took my usual eggplant parmesan recipe and changed it up by similarly topping it with sliced portobello mushrooms, which I sauteed in some extra virgin olive oil in a skillet for a few minutes until soft.

I then sprinkled lots and lots of shredded mozzarella and parmesan cheese on top of the mushrooms before baking in a 400 degree oven for about 20 minutes.

Finally, another revision I made to the recipe above was to dredge the sliced eggplant in flour first before dipping the eggplant in the beaten eggs. (The beaten eggs adhere better to a drier surface, which is achieved by coating the eggplant in the flour.)

Next, I dredged the eggplant in the bread crumbs and then sauteed each slice in some extra virgin olive oil until lightly browned on each side.

I ended up with perfectly (well, almost perfect) breaded eggplant slices, which I stacked between layers of
marinara sauce and the shredded cheeses.


Miakoda said...

Wow, looks so yummy. Eggplant is really good baked with cheese, the addition of the mushrooms must take it to new heights, looks great! :)

Anonymous said...

Hey I thought Vegetarians or vegans aren't supposed to eat eggs!!!

DAVID said...

Vegans do not eat eggs. For vegetarians, eggs and cheese are not necessarily "off the table." Personally, though, I have been making an effort to reduce my consumption of eggs.

The Cooking Photographer said...

This is one of my favorite foods. I do mine slightly different, but the ideas is still much the same.