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.