Firespeaker: Created page with " == Ingredients == * 1 eggplant, sliced to about 3/8" thick Plate 1: * a little milk Plate 2: * ~1cup flour * necessary spices: lots of garlic, basil, oregano, a pinch of b..."

2012-10-14T00:50:26Z

Created page with " == Ingredients == * 1 eggplant, sliced to about 3/8" thick Plate 1: * a little milk Plate 2: * ~1cup flour * necessary spices: lots of garlic, basil, oregano, a pinch of b..."

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== Ingredients ==
* 1 eggplant, sliced to about 3/8" thick

Plate 1:
* a little milk

Plate 2:
* ~1cup flour
* necessary spices: lots of garlic, basil, oregano, a pinch of black pepper
* optional spices: some Tony's or a little cayenne, thyme, rosemary, sage, or other Mediterranean leaf herbs

Other:
* tomato sauce, spiced to taste
* spaghetti, cooked

== Instructions ==
# Spread a thin layer of tomato sauce (spiced to taste) on the bottom of a casserole dish.
# Dip slices of eggplant in milk, then into spiced flour. Place them on the bottom of the casserole pan (slicing some to fit if necessary) until it's covered.
# Spoon some sauce onto each slice of eggplant.
# Sprinkle on some shredded mozzarella or similar mild, melty cheese over the top
# Repeat the last three steps to add another layer. A medium eggplant will make about 2-2½ layers in a 9x13 pan. Cut pieces to fit or arrange to look nice when you start running out.
# For the top layer, pour the remaining sauce over all to cover it, then put on a generous sprinkling of cheese to mostly cover the top.
# Cover the casserole (with aluminum foil or a pan) well (too much exposure to air/heat will dry out and brown the cheese)
# Bake at 350°F for at least an hour.
# Serve over spaghetti.

Eggplant Parmesan - Revision history

Firespeaker: Created page with " == Ingredients == * 1 eggplant, sliced to about 3/8" thick Plate 1: * a little milk Plate 2: * ~1cup flour * necessary spices: lots of garlic, basil, oregano, a pinch of b..."