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Рецепт Eggplant ala Lauren
by Cara Fernicola

Eggplant ala Lauren

When I can't sleep, I don't count sheep.... I start thinking about recipes, and food combinations and come up with new things to try. Believe it or not..sleepless nights is the best brainstorming time for me when it comes to creating new recipes.
My best friend Lauren is a vegetarian. We are 2 foodies and I love to cook for her, the challenge is she is a recent vegetarian so coming up with recipes that don't include meat is tricky (atleast for me... i'm the biggest carnivore!) Here is a dish that she loves, and I must say I love it too!

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Подготовка: США American
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Ингредиенты

  • 1 eggplant sliced
  • 1 cup breadcrumbs (I use italian flavored progresso breadcrumbs)
  • 1 fresh ball of mozzarella sliced
  • 2 eggs, beaten
  • 1 tube of polenta - sliced ( I use the polenta from trader joes)
  • 2 cups marinara ( i use my homemade Cara's Marinara - see recipe, but feel free to use what you like )
  • 1 1/2 cups olive oil

Инструкции

  1. Preheat oven to 350.
  2. On med hi heat in a saute pan, heat 1 cup olive oil.
  3. While that's heating up, start breading the eggplant by dipping in egg then into breadcrumbs.
  4. Throw into pan - should take about a min to min and half on each side.
  5. Put onto dish that has a paper towel on it for the eggplant to cool and drain excess oil.
  6. Once eggplant is done - clean out pan.
  7. Add the last of the olive oil - heat again over med hi heat.
  8. Begin browning the polenta (2 min each side - and like eggplant set aside on a dish with paper towel to drain extra olive oil)
  9. Place a layer of eggplant, then top with sauce, add polenta, more sauce then mozzerella.
  10. Pop into oven for 25 min then serve.
  11. Note: DO NOT USE FROZEN BREADED EGGPLANT! I have tried taking the easy way out - and it does not come out the same, the breading falls off into the sauce and it creates this gummy saucy disaster!