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Baked Eggplant Parmesan

December 9, 2016

 Sometimes eggplant comes into our warehouse looking like it has a nose. Often we receive shipments of eggplant with outside skin that is bruised. Most grocery stores think you want your eggplant to look perfect and be simple to cut into perfect slices. We know that you know "beauty is skin deep." We know that you know you can simply cut off that nose and use that "imperfect" eggplant to make a perfect meal. So, here's our recipe for Baked Eggplant Parmesan! 

 

Eggplant Parmesan

1 large eggplant

2 eggs

1/2 cup grated parmesan cheese

1/2 cup whole wheat panko or bread crumbs

2 tsp. dried basil

2 tsp. dried oregano

1 jar marinara sauce

1/2 cup shredded mozzarella cheese

 

Turn on the broiler. Place eggs in a small bowl and scramble. Combine parmesan, bread crumbs, basil and oregano in another small bowl and stir to combine. Slice eggplant into thin circles. Spray two cookie sheets with nonstick cooking spray. Dip each piece of eggplant in the egg, coating each side. Then dip it into the bread crumb mixture and turn over coating both sides of each piece of eggplant. Transfer each piece of eggplant to your baking sheets. Place in the oven. Flip when the top is browned (about 10 minutes on each side.) Remove from the oven. Preheat oven to 350 degrees. Spray a 13 x 9" casserole dish with nonstick cooking spray. Spoon some of the marinara sauce into the casserole dish and spread around to cover the bottom. Place each piece of eggplant in the baking dish, overlapping the edges. Cover with enough marinara sauce to cover each piece of eggplant. Sprinkle with shredded mozzarella. Bake for 25 to 30 minutes. 

 

 

 

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