We are back!! Happy New Year!!
New Year and New Year resolution almost go hand in hand like…Ham and Cheese? I say almost, because, if you are one to have accomplish everything you have set out to do and have no more to improve or explore, than kudos to you. But, if you are like many of us at Commerce East, you have one or a few resolution. Perhaps, one is to try new food?
Today, for cooking class, we made Eggplant Parmesan. Some people, staff included, have never eaten eggplants before. If you have never had eggplants, this is what they look like.
Don’t be discouraged by the eggplant. This funny looking vegetable is quite delicious if cooked properly. This dish turned out to be delicious.
Give it a try.
Eggplant Parmesan
Ingredients:
1 large eggplant, about 2 pounds
¾ cup olive oil
2 cups canned tomato sauce
½ tsp dried basil
½ tsp garlic powder
¼ cup grated parmesan cheese
8 oz shredded mozzarella cheese
Directions:
1. Peel eggplant and cut into ½-inch slices.
2. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels.
3. Place a layer of eggplant slices in a shallow baking dish and cover with some tomato sauce. Sprinkle some basil and garlic powder, a little parmesan cheese and some mozzarella.
4. Repeat layers until all the ingredients are used, ending with mozzarella cheese on top.
5. Bake, uncovered at 400° for 15-20 minutes
We used real garlic instead of garlic powder. We also mixed the garlic and dried basil in the sauce instead of sprinkling them on the sauce.
We find that real garlic made the dish more fragrant.
This recipe was taken from About.com
Enjoy!!
