DINNER AT HOME
This is a great recipe for a non-fried Eggplant Parmesan. Only problem was that I cut the Eggplant too thin. Next time I will make slices minimum of 1/4" thick. I used all three cheeses in this recipe. Provolone, Mozzarella and Parmesan. This was really good and will definitely make it again.
 |
| NO FRY EGGPLANT PARMESAN |
 |
| SLICE EGGPLANT. NOTE: I SLICED TOO THIN. SHOULD BE 1/4" THICK |
 |
| LIGHTLY OIL. ADD SALT AND PEPPER |
 |
| BAKE AT 425 DEGREES UNTIL GOLDEN ON ENDS |
 |
| SAUTE ONION AND GARLIC |
 |
| I USED BERTOLI TOMATO SACUE |
 |
| BAKED AROUND 30 MINUTES |
 |
| COOKED EGGPLANT OVER LAYER OF THE SAUCE |
 |
| TOPPED WITH PARMESAN, MOZZARELLA AND PROVOLONE CHEESES |
 |
| BASIL |
 |
| MORE SAUCE AND THEN REPETE WITH EGGPLANT SLICES |
 |
| TOP WITH PARMESAN CHEESE |
 |
| BAKE UNTIL CHEESE IS MELTED |
|
NO FRY EGGPLANT PARMESAN
NO FRY EGGPLANT PARMESAN RECIPE |
No comments:
Post a Comment
Please leave your comments and feedback