Thursday, July 21, 2011

Cheesy Eggplant Parmesan

Ingredients ~

One medium eggplant
1 16 ounce jar of meat and mushroom Spaghetti Sauce
1 16 ounce extra firm Tofu
2 cups shredded Mozzarella cheese
2 - 4 ounce cans mushroom pieces

2 large eggs
1 1/2 cups flour
3 cups Corn Oil
6, 4 inch ramekins

Note ~
While preparing your eggplant, keep the oil
warming on medium low. Turn the oil up to
medium high, when you begin preparing the last
two slices of eggplant for frying.

Beat the eggs in a large shallow saucer, put on the side.
Place the flour into a large freezer bag for shaking.
Slice the eggplant into 12 thin slices, blotting both sides
dry with a paper towel.

Immerse the eggplant one slice at a time into the egg
wash, gently shake off the extra egg, place immediately
into the flour bag and shake, fully coating both sides.
Place the coated slice aside onto a tray. Repeat until all
of the slices are coated with flour.

Place 3 or 4 coated slices of eggplant into the oil, (so they
do not over lap or touch), brown one minute on each side,
remove slices from the oil to a paper towel, repeat the
process for all the remaining slices of eggplant.

Layer the ingredients into the ramekins beginning with the
sauce,  follow with a slice of eggplant, sliced mushroom
pieces, crumbled tofu, then the Mozzarella, make a second
layer beginning with the sauce repeating the steps, however
on this layer put the sauce over the tofu first and finish with
the cheese on top. (separate each of your ingredients into
6 fairly equal portions if you are not comfortable eyeballing
the amounts for each ramekin.)

Repeat these steps with the remaining 5 ramekins.
Bake in the oven at 350 for 30 minutes.

Gnom Gnom Gnom

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