MagicaPractica
Alchemist
- Joined
- Oct 25, 2004
- Posts
- 20,069
Eggplant parm and cold shrimp with Key Lime Pie.
I don't see that I've shared this so...
Unbreaded Eggplant Parm
Preheat oven to 400. Peel a medium eggplant and slice in one inch thick rounds. Brush both sides with a good extra virgin olive oil and saute in a skillet for five minutes over medium heat on each side. Spray a glass pie plate with cooking spray and put a layer of a half cup of seasoned tomato sauce. Place the eggplant in then coat with another half cup of tomato sauce. Sprinkle with parmesan then a cup of shredded whole milk mozzarella. Bake for fifteen minutes.
Simple Tomato Sauce
Combine one eight ounce can of unsalted tomato sauce with 1/4 teaspoon sea salt, a pinch of sugar, 1 teaspoon of basil and 1/2 teaspoon each garlic powder and oregano.
It's actually better the second day.
I don't see that I've shared this so...
Unbreaded Eggplant Parm
Preheat oven to 400. Peel a medium eggplant and slice in one inch thick rounds. Brush both sides with a good extra virgin olive oil and saute in a skillet for five minutes over medium heat on each side. Spray a glass pie plate with cooking spray and put a layer of a half cup of seasoned tomato sauce. Place the eggplant in then coat with another half cup of tomato sauce. Sprinkle with parmesan then a cup of shredded whole milk mozzarella. Bake for fifteen minutes.
Simple Tomato Sauce
Combine one eight ounce can of unsalted tomato sauce with 1/4 teaspoon sea salt, a pinch of sugar, 1 teaspoon of basil and 1/2 teaspoon each garlic powder and oregano.
It's actually better the second day.