Thursday, September 23, 2010

eggplant parmesan

I love Italian food especially when it is made with fresh ingredients. This is one of my favorite dishes it is so light and yummy, made with my favorite things from my garden, tomatoes, eggplant, basil, and garlic. So lets get started.

You will need:
1 lg. eggplant (smaller ones work great for side dishes too.)
2 cloves of garlic
1 lg. tomato
olive oil
5 basil leaves
shredded Parmesan cheese

Start by washing and cutting your eggplant into half the log way. Scoop or cut out the inside of the eggplant leaving just the skin. Chop the eggplant that you removed from the skin into small cubes. Cut the tomato into small cubes and mince garlic as well. Set a side and preheat oven to 350*. In a small pan you are going to heat up about 4 tbs of olive oil and begin to saute your garlic for about 1 min just enough to season the oil. To the pan add your eggplant and season with salt and pepper to your liking. Cook the eggplant for 2 min and remove from heat. Add chopped tomatoes to the eggplant mixture and chopped basil as well. Scoop the eggplant mixture into the eggplant shell. Top with Parmesan and bake for 10-15min. until cheese is browned and eggplant is soft.


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