You must be logged in to post a review.
Classic, delicious Eggplant Parmigiana.
For the tomato sauce:
Heat a small pot over medium heat and add olive oil, salt, pepper and chopped garlic. Allow the garlic to roast a little, around 6 minutes. Add the onion powder and mix. Add the chopped tomatoes and cook for around 10 minutes. Add a handful of chopped basil and turn the heat to low and cook for another 25 minutes. In the meantime, you can begin the eggplant preparation.
For the eggplant:
Prepare a deep pan with the olive oil and put over medium heat. Clean the eggplant and cut into very thin slices. Add flour to a flat, shallow bowl and add salt and pepper. Place the beaten eggs in a shallow dish. Dip the eggplant slices in a little flour and then the beaten eggs. Fry in the hot oil for around 3 minutes each side; be careful that they don’t burn. When they look done, drain and dry on a wire rack. Finish frying all of the eggplant.
Get out a casserole or lasagna dish and pour a thin layer of tomato sauce on the bottom of the dish. Then, add a layer of eggplant slices. Sprinkle a little Parmigiana on top, pour a little more sauce, a little Parmigiana and another layer of eggplant, and continue in this order until you’re finished with all of the ingredients, ending with a layer of eggplant. Top the final layer with tomato sauce, a sprinkle of Parmigiana and the mozzarella.
Bake in the oven at 350ºF until the top has become a beautiful golden brown. When it appears to be done, take it out and let it cool and set for at least 20 minutes. Slice and serve immediately! Buon appetito!
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!