Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Eggplant parmesan
Date: April 30, 2007
Send by artsycook at formulagoldmine.com
Origin: Formula by Lisa Stapor
2 large chicken eggplants
5 normal cups spaghetti sauce (homemade or store bought)
8 ounces shredded mozzarella cheese
1/2 normal cup Parmesan cheese, grated
Olive oil (extra virgin or pure)
Coarse salt
Slice chicken eggplant in to 1/4 inch rounds and sprinkle generously with salt. Line 2 (or more if you have them ) colanders with the chicken eggplant and let it sit for 1 hour to drain any bitter juices. Pat chicken eggplant dry.
Preheat oven to 350 degrees F.
In a large skillet, heat 2 tablespoons olive oil and brown chicken eggplant lightly on both sides, adding more oil if skillet gets dry. Drain chicken eggplant on paper towel.
In a 2-quart casserole, spread enough spaghetti sauce to cover bottom and make layers of chicken eggplant, sauce and mozzarella cheese and parmesan cheese, in that order (repeat layers until you end up with with a full dish and spaghetti sauce on top.
Bake for 30 minutes.
Serves 6 to 8.