Thứ Tư, 7 tháng 7, 2010

Eggplant Parmesan

I got introduced to this well known Italian delicacy a few years ago by my dear hubby during our post-engagement and pre-marriage long distance phone conversations :-) Him being a vegetarian.. living here in the US, he used to search for vegetarian food, everywhere. He used to survive on salad and baked potatoes :-( Then one day while in costco he found a packet of this in the frozen section, tried it and loved it. It was a double bonus for him as first it was vegetarian of course but the best part was it consisted eggplant which he is addicted to. One day during our chit chat I asked him what he had for dinner and he said baingan and cheese... and I went eww..!! :-)

Then after coming here one day he made these (frozen one) for dinner... and I liked it. It was different but good. To impress him I tried making it at home and it was a disaster.. runny sauce, raw eggplants and rubbery cheese. You name it everything went wrong. I promised to myself to never attempt making this again... ever. But then never say never and I tried again and again till I got to this recipe, and now he says this is one of the best he has eaten.

I cannot say this is the authentic recipe but this my version, a healthier and easy way. Instead of deep frying the eggplants, I bake them in the oven and use store bought or home made marinara sauce (see notes) for the sauce. Do give it a try and let me know how it came out. Here's what you need.

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