EGGPLANT PARMESAN WITH ANGEL HAIR PASTA
This is one of my most favorite recipes. The key to this is to soak the eggplant slices in warm salt water to take out the bitter taste of the eggplant. This particular recipe you don't fry the eggplant , your bake it until lightly browned , transfer to a lasagna or 9x12 baking dish to finish making this great tasting dish....
Provided by Mary Lee
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Once eggplant slices have been soaked in warm salted water (approx 2tbs salt) for approx 15 minutes. Rinse and drain eggplant and lay slices on paper towel and blot excess water. Dip each slice into beaten egg mixture, transfer to bread crumbs, coat well , place slices on non stick cookie sheet, parchment paper lined sheet. Bake in 375 degree oven for 12 minutes on each side ... or until slightly browned. Remove from oven, set aside and LOWER oven to 325 degrees.
- 2. Spread evenly approx 2/3 cup of prepared pasta sauce on bottom of baking dish. Place eggplant slices 1 each to cover bottom of sauce lined dish. Place 1 heaping tablespoon of pasta sauce over each eggplant slice spreading sauce over entire slice with back of spoon ( you can add more sauce / your choice) Place 1 heaping tablespoon of shredded chesee over each sauce coated eggplant slice. Repeat this process, (like when making lasagna) layering eggplant slices, sauce and cheese (use all the remaining cheese .. if you like a lot of cheese add extra to final topping). Set aside remaining sauce.
- 3. Bake 30-40 minutes until cheese is melted and a golden brown. Use remaining sauce to spoon over cooked angel hair / vermicelli pasta (or pasta of your choice)
- 4. Suggestion: Serve with garlic bread and Italian style green beans (sold in frozen bags )and side salad. Enjoy !!
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Michael Strydom
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Raja Subhan
[email protected]I would not recommend this recipe.
Asli Carab
[email protected]The sauce was a bit bland.
jesus rico
[email protected]The eggplant was a bit undercooked.
Taman Taman
[email protected]This dish was a bit too salty for my taste.
Gayanu Limbu
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Meftahul Ferdaus
[email protected]I highly recommend this recipe.
Nancy Zamora
[email protected]This dish is a keeper!
Yeasin Shaikh
[email protected]I will definitely be making this again.
Umar Modu B Goniri
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CYRUS MURIITHI
[email protected]This was my first time making eggplant parmesan and it turned out great! I'm so glad I tried this recipe.
emon ema
[email protected]I love the combination of eggplant and angel hair pasta. This dish is a great way to use up leftover eggplant.
sanjana Pun
[email protected]This dish was easy to make and turned out delicious. I used a jarred marinara sauce and it still came out great.
Dalfiyore Adenka
[email protected]I've made this eggplant parmesan several times now and it's always a crowd-pleaser. The angel hair pasta is a great addition and makes the dish feel more substantial.
Pranto Sarker
[email protected]This eggplant parmesan was a hit with my family! The eggplant was cooked perfectly and the sauce was flavorful. I will definitely be making this again.