Well, to say the least, it was easy to make, but it made more of a mess than I expected, or maybe that was just me? Regardless, it was just as good as I imagined after seeing "the boss" pull his cheese-bubbling, dinner from the oven! The house filled with a sweet aroma of something yummy baking, and when I pulled mine, it looked just as good as his! Voila!
Look yummy? It was heaven in my mouth! And according to my roommate who is my guinea pig for new recipes, he loved it! He said this was the best yet! Thank you Kitchen Boss!
So, seeing that I have quite a few friends that are vegetarian, I thought I would give out the recipe! Obviously no secret, you can find the recipe online on food network under the Kitchen Boss, but I am sharing how I made it. That's the great part about cooking, you are the chef, and can create a whole new flavor with adding different spices and things, so experiment and have fun!
Ingredients:
1 large eggplant
3 cups of bread crumbs (I prefer Progresso Italian Flavor)
2 eggs
2 cups of flour
1 tbs. salt
3 cups of grated parmesan
fresh mozzarella
1 8oz package shredded mozarella
1 cup olive oil
1 jar of marinara (I used Original Ragu)
1/4 cup sugar
Slice your eggplant quarter inch thick. Mix your salt and flour together in bowl; coat eggplant slices evenly with this mixture. Wisk eggs together in seperate bowl; and dip your coated eggplant slices in egg. Once coated in egg, cover both sides with bread crumbs in seperate bowl and set aside. Heat olive oil in frying pan, and add 2-3 pieces of eggplant at a time to brown and crisp each side.
Mix sugar and marinara together in a bowl. In a glass baking dish, put down a single layer of eggplant. Pour some marinara sauce over the top to cover the eggplant. Add one layer of sliced mozarella, and 1 1/2 cups of parmesan cheese. Top with second layer of eggplant, the rest of marinara, fresh mozarella, and parmesan. Cover entire top layer with shredded mozarella. Bake 30-40 minutes, uncovered at 400.
Bon Appetite!
