FOOD: EGGPLANT! BRAVO!
Greeting to Fellow Foodies! Ok today I am sharing with you a deep delicious secret. This is my famed eggplant recipe be warned that you may want to eat the entire pan when you are done. The cool thing about this recipie is it is Carb free! Enjoy and share with the special people in your life.
Ingredients:
Deep Lasagna Dish
Eggplant (2)
Eggs (2 to 3)
Milk (1 cup)
Breadcrumbs
Large container of cooking oil (vegetable or canola) 3 cups
Ricotta Cheese (18oz)
Jar of sundried tomatoes (dice them)
Garlic cloves (4 minced)
Basil leaves (chopped)
Pinch of Salt and pepper
Spinach leaves fresh (can find already in a bag)
Sliced Roma Tomato (Sliced vertically)
White Bell Mushrooms (sliced)
Basil leaves
Your favorite tomato sauce in a jar
Shredded Mozzarella
Balls of Mozzarella
1 Fry the Eggplant
Take your eggplant peel them and make quarter inch thick slices going the long way. Take two eggs and a half of cup of milk and mix together. In a separate bowl pour in your bread crumbs. Heat a frying pan heat roughly 3 cups of oil (you may need more enough to cover egg plant). Dredge your eggplant in the egg and milk mixture and then into the bread crumbs, make sure your oil is nice and hott and fry for 2 minutes on each side until tender. Place your egg plant on a tray lined with paper towels to drain the oil. Do this with all of your eggplant.
2 Ricotta Cheese mixture
In a large bowl dump in your ricotta cheese. Mix in your 4 garlic cloves minced, ½ cup of basil leaves, ½ cup of sun dried tomatoes, a pinch of salt and pepper. Mix all together. (This mixture acts as the seasonings for the whole dish)
3 Layering
Line your fried eggplant on the bottom of the dish (can cut them to make them fit the dish), followed by your ricotta mixture (spread this on the egg plant). Make a layer of spinach (you can be liberal the spinach will cook down), then a layer of mushroom slices, then the layer of tomato, then your layer of basil leaves, top this off with your tomato sauce and then sprinkle shredded mozzarella. Repeat for a second layer. When you get to the top of this layer take your balls of Mozzarella and slice them thin and line the top. Drizzle olive oil on top and you are ready to bake.
Let cook for 45min to 1 hour, on 400 degrees. Allow to get nice and bubbly and then back uncovered for 5 to 8 mines to brown on the top. ENJOY!
Paparoxi | tagged Vegetarian, food, healthy living, vegtables 
Reader Comments (3)
oh my god. this looks heavenly.
i had the priviledge of tasting this divine concoction...by the PAPAROXI Diva herself...Ms K! it was the dish! the girl cooks as good as she looks,HOLLA!!! H.STEVENS,BALTIMORE.
Just a quick question--what kind of breadcrumbs did you use? All that I see contain carbs.