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Elegant, great tasting, and ridiculously easy. This recipe for eggplant parmesan is for those frequent occasions when you have an hour to prepare a romantic dinner for two, including prep!

Thickly slice one large eggplant – 8 slices is just right. Eggplant preparation secret! – Salt each slice and place them vertically in a plastic bowl for 15 minutes, allowing the tablespoon or so of bitter brown liquid to drain from the eggplant to the bottom of the bowl. Dab the remaining liquid from the slices with a paper towel.

Lightly oil a 10 x 10 inch oven-proof pan, and place four slices of eggplant in the bottom, spread a large handful of bagged mozzarella over the slices, and pour a half can of petite tomato dices (including Italian herbs) over the cheese.

Now sprinkle a layer of stuffing crumbs over the top mixed with parmesan cheese, and then add the final layer of eggplant, mozzarella and tomato. Bake in a 350 degree oven for 40 minutes, and add a final sprinkling of bread stuffing and parmesan mix for the last ten minutes. Let cool for a good fifteen minutes before slicing – it will still be plenty warm, but firm for slicing. Besides, the cooling provides time for a glass of champagne.

This entry was posted on November 23, 2012 at 5:31 pm and is filed under Food with tags eggplant parmesan, fast Italian recipes, preparing eggplant, quick romantic dinners. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.