Monday, April 16, 2012

Eggplant Parm

Got this recipe off pinterest. Wanted to try a different eggplant parm recipe instead of my usual. Got this from the farmhouse table blog and changed it up a little by adding some mozzarella on the top.

  • 1 large eggplant
  • salt and pepper
  • olive oil
  • 1 qt of your favorite tomato sauce
  • 3 tbsp italian seasoning
  • 2 tbsp chopped parsley
  • 2 tbsp chopped rosemary
  • 12 oz creme fraiche or heavy cream
  • 4 oz grated parmesan cheese
  1. Preheat oven to 350.
  2. Season eggplant on both sides with salt and pepper.
  3. Brush eggplant with olive oil.
  4. Heat skillet over medium high heat and brown eggplant on both sides.
  5. Set aside eggplant while you prepare sauce.
  6. Bring cream or creme fraiche to a simmer in a saucepan over medium heat.
  7. Reduce to 1 cup and add in herbs and a pinch of salt and pepper, along with 2 oz parm cheese.
  8. Oil casserole dish and layer eggplant on bottom.
  9. Cover with a thin layer of tomato sauce, and sprinkle of parm.
  10. Keep layering eggplant and tomato sauce, including top layer put sauce on top.
  11. Ladle cream sauce on top and sprinkle with remaining parm. Sprinkle top with shredded mozzarella cheese.
  12. Bake 25-30 minutes and let rest before serving.

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