Eggplant Parmesan

My daughter and I have made this twice in recent weeks, so we are getting pretty good at it, and the eggplants from my CSA box have been perfect.  We also “borrowed” from this recipe for the baked zucchini sticks earlier this week.

Breading the eggplant

We didn’t have the mozzarella called for in the recipe, so this time we used a shredded cheese mixture from Costco and the rest of my parmesan cheese.

The tomato sauce was super easy!  I blanche my tomatoes first so we can remove the peels easily.

See!

I hope you can see the split skins.

After peeling and seeding the tomatoes, I processed in the food processor with italian type herbs, garlic and some olive oil.  No cooking required!

Ready for the oven. Yummmm.

This one isn’t quite as pretty as our last one because we had to stack some of the slices, but it is all gone.

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About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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One Response to Eggplant Parmesan

  1. Pingback: Baba ghanoush | csamom

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