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Thursday, November 11, 2010

eggplant parmesan casserole

I love eggplant parmesan but it is too fussy for a busy mommy of 3.

what you'll need:

  • eggplant sliced 1/4" thick

  • zucchini (optional) sliced 1/4" thick

  • mascarpone (Italian cream cheese)

  • fresh parmesan

  • shredded mozzarella

  • can of crushed tomatoes

  • fresh basil chiffonade

  • panko bread crumbs

1. coat casserole dish with olive oil

2. layer of sliced eggplant

3. top with crushed tomatoes

4. place dollops of mascarpone all around (this makes the sauce rich and creamy)

5. sprinkle basil all around

6. a layer of zucchini

7. tomato, mascarpone, basil

8. a sprinkle of parmesan and mozzarella

9. top the casserole with plenty of panko

10 bake at 375

This is one delicious vegetarian meal!


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