broiled eggplant parmesan

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broiled eggplant parmesan

Postby Bob McCarty » Mon Sep 01, 2008 8:46 pm

Take one medium sized eggplant and slice thinly (less than a 1/4" thick). Lightly coat both sides with mayonnaise and spread on a cookie sheet. Broil until the top side is lightly browned (about 10 minutes). Flip the slices and sprinkle with grated parmesan cheese. Grill until the cheese is a golden brown. Serve em up and enjoy!!

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Re: broiled eggplant parmesan

Postby spiveyman » Mon Sep 01, 2008 8:51 pm

Dad does this every blue moon - we all LOVE it ! But we do a meat sauce and over spaghetti too. If you do it just right, it can be a little tricky to distinguish it from a quality veal or other meat Parmesan! :{_}: :{_}:
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Re: broiled eggplant parmesan

Postby Rudi » Mon Sep 01, 2008 10:28 pm

Bob:

Since Em found out she is alergic to tomatoes.. we have been a little lite on the Italian menu. This might be a good option.

Andrew:

Yes, most definitely. In fact I ocassionally prefer eggplant parmesean to the veal, pork or chicken varieties... bellisimo :!:
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Re: broiled eggplant parmesan

Postby spiveyman » Mon Sep 01, 2008 10:40 pm

Absolutely , Rudi !!! Dad doesn't do it often enough, but it sure is enjoyed when he does ! :{_}:
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