EGGPLANT PARMESAN MADE EASY by CHEF DAN:
Serves 4
INGREDIENTS:
2 small eggplants, sliced ½-inch thick crosswise
1 tablespoon grape-seed oil
1 cup milk
3 tablespoons all-purpose flour
3 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons Italian seasoning
1 (14.5oz) can marinara sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1 cup fresh snipped oregano
DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)
1. Arrange eggplants on baking sheets.
2. Brush both sides with oil, season with S&P.
3. Bake until golden brown, about 20-25 minutes.
4. Meanwhile, make sauce: off heat in a sauce-pan, whisk together 1/4-cup milk, flour, dried basil, garlic, and Italian seasoning.
5. Gradually whisk in remaining milk and 1/2-cup marinara sauce.
6. Bring to a boil; reduce to simmer, and cook until mixture has thickened, 2-3 minutes.
7. Spread 1/4- cup marinara sauce in the bottom of a baking dish,
8. Alternate layers of baked eggplant with sauce mixture
9. Sprinkle reaming marinara sauce.
10. Top with mozzarella and parmesan cheese.
11. Bake on upper rack until brown and bubbling, about 12-15 minutes.
12. Top with fresh snipped oregano.
ENJOY DAN: (ROCK-ON)
No comments:
Post a Comment