Re: Total Motorcycle Bikers Cookbook
Posted: Sun Nov 09, 2014 8:32 pm
Imagine my surprise when I came to resurrect this old zombie and discovered it's most recent sortie out from the grave was also by me, six days shy of a year ago. LoL
So, as promised in my blog, here is the eggplant Parmesan recipe we prepared for my daughter's birthday party.
INGREDIENTS
2 whole 'globe' eggplants
1T table salt
1T olive oil
2-4oz grated Parmesan cheese (preferably fresh)
8-10oz sliced Mozzarella cheese
1 can favorite marinara/pasta sauce
4 eggs
DIRECTIONS
Cut eggplants into 1/2 or 1/4 inch slices, discard ends. Lightly salt both sides of each slice, lay salted slices out on a cooling rack and allow to sit two hours. This will draw all the excess moisture out of the eggplant and prevent your casserole from turning into a soggy mess.
After allowing the slices to 'sweat', pat dry.
Beat eggs in a shallow, wide container. Dredge each slice of eggplant in the egg and lay out in a single layer on a baking tray, sprinkle liberally with grated parm. Bake 18 minutes in a 425 degree oven, turning once at the midpoint. Remove slices from oven and allow sufficient time to cool enough to handle.
In a 13x9 baking dish, arrange eggplant slices, mozzarella, and pasta sauce in repeating layers like lasagna. Finish with remaining Parmesan, then bake a 425 degrees for 30 to 35 minutes. Remove from oven and allow 5 minutes for sauce to thicken, then serve hot.
Note: If you're not counting carbs, dredge your eggplant slices first in flour, then the egg, then bread crumbs mixed with Parmesan. Though delicious, this step also renders your recipe considerably less health conscience.
Your friends and family will resist eggplant at first. Relax, it's like a big seedy mushroom. Delicious.
So, as promised in my blog, here is the eggplant Parmesan recipe we prepared for my daughter's birthday party.
INGREDIENTS
2 whole 'globe' eggplants
1T table salt
1T olive oil
2-4oz grated Parmesan cheese (preferably fresh)
8-10oz sliced Mozzarella cheese
1 can favorite marinara/pasta sauce
4 eggs
DIRECTIONS
Cut eggplants into 1/2 or 1/4 inch slices, discard ends. Lightly salt both sides of each slice, lay salted slices out on a cooling rack and allow to sit two hours. This will draw all the excess moisture out of the eggplant and prevent your casserole from turning into a soggy mess.
After allowing the slices to 'sweat', pat dry.
Beat eggs in a shallow, wide container. Dredge each slice of eggplant in the egg and lay out in a single layer on a baking tray, sprinkle liberally with grated parm. Bake 18 minutes in a 425 degree oven, turning once at the midpoint. Remove slices from oven and allow sufficient time to cool enough to handle.
In a 13x9 baking dish, arrange eggplant slices, mozzarella, and pasta sauce in repeating layers like lasagna. Finish with remaining Parmesan, then bake a 425 degrees for 30 to 35 minutes. Remove from oven and allow 5 minutes for sauce to thicken, then serve hot.
Note: If you're not counting carbs, dredge your eggplant slices first in flour, then the egg, then bread crumbs mixed with Parmesan. Though delicious, this step also renders your recipe considerably less health conscience.
Your friends and family will resist eggplant at first. Relax, it's like a big seedy mushroom. Delicious.
I had whole pig bbq and it was the BEST meal I had in years!!! so juicy and tender......but sadly I must say being a lazy stoner the microwave is my favorite way to "cook" because it's easy. 
