Tasty Tuesday What are you making tonight? Crispy Eggplant-Oven Style is what we are going to make. Michelle Britton gave me the recipe and said it is delicious. Her brother, Marc J. Sievers, wrote a wonderful book called Entertaining with Love. This recipe is from his book. Ingredients: Eggplant-1 large, peeled, sliced 1/4 inch thick 1 C unseasoned bread crumbs 1/2 t white pepper 3/4 t kosher salt 1 t oregano-dried 1 t basil-dried 3 T olive oil 1 egg extra large-lightly beaten 1/2 C milk 1/3 C parmesan-grated for garnish Preheat oven to 475 degrees. Combine the egg and milk in a shallow bowl. In another bowl add the bread crumbs, salt, pepper, and spices, stir to combine. Pour the olive oil into the base of a sheet pan, spread over entire sheet. Dip each slice of eggplant into the dry mixture, then the wet mixture and then again in the dry mixture. Place onto the prepared sheet pan. Repeat the process until all slices of eggplant have been coated. Place the pan into the preheated oven for 10 minutes. Flip the eggplant and continue to bake for another 10 minutes or until eggplant is browned and crisp. Remove form oven and serve immediately. If you need a great sauce recipe here is Marcs. Sauce Ingredients 1/2 C yellow onion-chopped 3 cloves garlic-finely minced 3/4 t black pepper 1/4 t or to taste crushed red pepper flakes 1 T olive oil 1/3 C fresh basil-finely minced 1 28 ounce San Marzano crushed tomatoes. Heat olive oil in a medium sauté pan set over medium heat-low heat. Add the onion, red pepper flakes and pepper and cook for 8-10 minutes, so that the onions are tender and translucent. Add the garlic and continue cooking for another 1-2 minutes. Stir in the tomatoes and basil, simmer uncovered on low heat for 30 minutes, stirring occasionally. Serve immediately Im excited to try this, thanks Michelle! For more delicious recipes and table decorating tips go to marcsievers
Posted on: Tue, 18 Mar 2014 16:00:01 +0000
Trending Topics
Recently Viewed Topics
© 2015