Post by Kathy on Aug 27, 2016 23:34:28 GMT
Eggplant Parmesan
I love the bounty of fresh veggies from the farmers market and from the garden! I have tasted Eggplant Parmesan from Olive Garden and decided to recreate it at home! It is delicious at Olive Garden and so delicious at home! The eggplant that I got had a little sweet taste to it and it was awesome! Fried up perfect in the Panko Crumbs, nice and crunchy on top of the spaghetti and the shaved parmesan cheese just topped this dish off for a perfect meal! Many bloggers have Meatless Monday so I guess I can say that I've made a Meatless Monday meal and my family loved it! It's nice to have a change of pace! Yummy!
8 ounces spaghetti noodles
1 medium eggplant
½ cup flour
1 egg
1½ cups Crispy Panko Crumbs Italian Style
3 Tablespoons extra virgin olive oil
salt and cracked black pepper, to taste
1 (24 ounce) jar of favorite spaghetti sauce or marinara, reserve ½ cup for topping eggplant
3 ounces parmesan cheese, shaved
In a pot, boil water and add spaghetti noodles. To add flavor and reduce stickiness, add a pinch of salt or a tablespoon of extra virgin olive oil. Boil 7-9 minutes, stirring occasionally. Drain well.
In the meantime, slice eggplant into 3/4-1 inch thick chips.
Beat egg in shallow dish. In a separate dish mix flour and panko crumbs.
Coat eggplant chips in egg and then coat in panko crumbs.
Heat oil in large non-stick skillet over medium heat. Place eggplant chips in the skillet and cook about 4 minutes on each side, or just until golden brown.
Drain on paper towels. Salt and pepper to taste.
In the same pot you cooked spaghetti, add drained spaghetti and spaghetti sauce, reserving ½ cup of sauce for topping eggplant. Mix well and heat through.
Heat in microwave, reserved ½ cup spaghetti sauce.
When ready to plate, add spaghetti, top with eggplant slice, top with reserved spaghetti sauce and top with shaved parmesan cheese.
