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.

4 comments:

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.