Quote:
Originally Posted by fw102807
and now I have to print it again  |
Eggplant Parm the easy way [now that I'm older I like the taste of the bitter skin]
Cut the EP in 1/2 in slices, nuke and squeeze like before
pan fry in pam olive oil spray [low calories] and garlic
put a slice of cheese on it--provolone, mozzarella or parmasian
put a TB or 2 of tomato sauce on each slice and nuke it again until the cheese melts
[or you could just put a lid on it until the cheese melts and the sauce gets hot--or put the cheese on top of the sauce and broil it to brown the cheese a little]
not as good as mom's but this only takes 10 minutes
I put a slice on a a toasted Italian roll and I do the last nuke on the toasted bottom but you could substitute gluten free toasted bread.