Eggplant Parmesan

Eggplant Parm is one of those meals that’s both healthy and comforting. A very good alternative to your usual chicken or veal parm, the steps to achieve it are pretty much the same.

Ingredients
(Serves 2)

• 1 large eggplant peeled and cut in 4 slices (lengthwise)

• 1 cup of bread crumbs

• 1/2 cup of all purpose flour

• Egg wash (1 egg mixed w/ 1 tbsp. water)

• 2/3 cup of neutral oil to fry (I use canola oil)

• 2 tbsp olive oil

• 1/2 medium onion finely chopped

• 3 cloves of garlic minced

• 1 cube of chicken bouillon

• 2 cups of ground tomatoes ( I use these) + 1/2 cup of water

• 1 cup shredded mozzarella cheese

• Cooked Spaghetti

• Fresh Basil

• Salt & Pepper to taste

Method

1. Preheat oven to 380F.

2. In a medium saucepan over medium heat, add 2 tbsp of olive oil, chopped onion and minced garlic, fry for 2 minutes and add ground tomatoes, 1/2 cup of water and chicken bouillon cube. Mix well and reduce stove to low. Add salt and pepper to taste. Simmer for 20 minutes.

3. Prepare Coating: (a)fill one plate with flour, (b)one bowl with egg wash and (c) one plate with bread crumbs.

4. Pat your eggplant slices dry and coat them following steps (a)(b) and (c) as indicated above. Both sides of the eggplant slice need to be well covered.

5. In a large saucepan over medium to high heat, heat your canola oil (about 4 minutes) and fry your coated slices of eggplant until golden on each side (5 minutes) (you may have to fry them twice at a time if your pan is smaller)

6. Once all your slices are fried, spread 1/2 cup of the sauce in the bottom of an oven safe dish and place your fried slices on top. Pour 1/3 cup of the sauce on each slice and coat with a handful of mozzarella. Bake for about 20-25 minutes until cheese is bubbly on top.

7. Serve over spaghetti (if you have left over sauce you can add more) with a sprinkle of Basil and tadaaa you got yourself a delicious meal!

Let me know if you try this recipe and how you like it!

Bon appétit,

Marie-Cristina