Tuesday, June 21, 2011

Eggplant Parm

I was a horrible vegetarian. I didn't like mushrooms, squash, zucchini, or eggplant. I've been working on that I love them all - except those evil evil mushrooms. We will never be friends...

Anyhow, Here's my take on a classic Italian veggie dish:

1 large eggplant
Olive oil
1/2 cup cornmeal
Dried oregano
Fresh basil
Parmesan cheese
Cooked pasta and sauce

1. Cook pasta according to package instructions.
2. Slice eggplant lengthwise about 1/4 inch. On a plate, combine cornmeal and oregano. Coat each side of the eggplant in in mix.
3. Heat oil in a pan. Cook eggplant until slightly browned on each side.
4. Lay eggplant on top of pasta and top with the rest of the ingredients.
And enjoy!

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