Wednesday, June 4, 2014

Eggplant Parm Cookies- Quick, Delicious and Easy

 If you are not a fan of eggplant for whatever reason, you NEED to give this recipe a shot. It's quick, easy, delicious and quite affordable. This recipe was shared with my and I added stuff to make it my own. I must thank Alexis over there in NH for opening a whole new world of deliciousness in front of me. Here goes:  
1 Eggplant
1 Cup of Pasta Sauce
1 Cup of Shredded Cheese
2 Tablespoon of Grated Parmesan Cheese
1/2 Cup or Seasoned Bread Crumb (I prefer Panko)
2 Large Eggs- Beaten
Dried Parsley  
Preheat oven to 375 degrees. Wash eggplant and slice (thinly) cross ways to get round pieces. Dip each slice in the egg mixture, then roll in breadcrumb and arrange on a foil lined cookie sheet. Once all the slices have been covered with egg and breadcrumb bake for 15 minutes in preheated over. Remove from oven and cover each slice with 1-2 spoons of pasta sauce, then sprinkle with cheese and parsley. Return to oven and cook for another 7-10 minutes, just as the edges start to turn golden brown. Remove from oven and allow to cool for 5 minutes. Sprinkle with salt and serve to some well deserving tummies.

20140529-200102-72062908.jpg  BNW~