Post by Loupy on Jun 19, 2015 16:17:30 GMT -7
Stuffed Eggplant Parm Skillet
By: Nicole Meyer @ www.nibblesbynic.com/
In all my years of making Eggplant Parm it just never occurred to me that it could be done in one pan. Why? I’m not sure. Casserole dishes, baking pans even ramekins have been my baking tools of choice. However, lately I have kind of had an obsession with one-pan baking and thought let’s give the cast iron skillet a try. A little sauce, mozzarella (the ricotta was somewhat of an afterthought) and there you have it… “Stuffed Eggplant Parm Skillet!”
INGREDIENTS
1/2 cup of whole wheat white flour
2 medium eggplant peeled and sliced into 1/8′ rounds
1/4 cup grated fresh Parmesan cheese
1 1/2 teaspoon salt
1 cup low-sugar tomato sauce
Ground pepper
½ teaspoon garlic powder
4 tablespoon vegetable oil
1/2 cup part skim ricotta cheese
1 cup part skim mozzarella cheese shredded
1 egg beaten
DIRECTIONS
Preheat oven to 400 degrees.
Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt.
Let them sit for 15-20 minutes and then wipe off the salt with a paper towel.
(This process is known as “de-gorging” and simply removes the excess moisture from eggplant.)
Combine flour with remaining salt, pepper and garlic powder.
Lightly dust each side of the eggplant and place to the side.
In a small bowl mix ricotta, egg and 1/4 cup Parmesan cheese.
Heat oil in a large oven proof-pan and working in 2 batches cook until just browned on both sides.
Leave the second batch you just finished cooking in the pan and pour 1/2 the jar of the tomato sauce in the pan.
Spoon about 1 teaspoon of the ricotta mixture on each eggplant round and then sandwich them together with the first batch of cooked eggplant.
Repeat the process with the remaining slices until each one is complete.
Cover with remaining tomato sauce and then sprinkle mozzarella cheese all over the top.
Bake in the oven for about 20 minutes until golden brown.
Sprinkle with extra Parmesan cheese and serve.
By: Nicole Meyer @ www.nibblesbynic.com/
In all my years of making Eggplant Parm it just never occurred to me that it could be done in one pan. Why? I’m not sure. Casserole dishes, baking pans even ramekins have been my baking tools of choice. However, lately I have kind of had an obsession with one-pan baking and thought let’s give the cast iron skillet a try. A little sauce, mozzarella (the ricotta was somewhat of an afterthought) and there you have it… “Stuffed Eggplant Parm Skillet!”
INGREDIENTS
1/2 cup of whole wheat white flour
2 medium eggplant peeled and sliced into 1/8′ rounds
1/4 cup grated fresh Parmesan cheese
1 1/2 teaspoon salt
1 cup low-sugar tomato sauce
Ground pepper
½ teaspoon garlic powder
4 tablespoon vegetable oil
1/2 cup part skim ricotta cheese
1 cup part skim mozzarella cheese shredded
1 egg beaten
DIRECTIONS
Preheat oven to 400 degrees.
Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt.
Let them sit for 15-20 minutes and then wipe off the salt with a paper towel.
(This process is known as “de-gorging” and simply removes the excess moisture from eggplant.)
Combine flour with remaining salt, pepper and garlic powder.
Lightly dust each side of the eggplant and place to the side.
In a small bowl mix ricotta, egg and 1/4 cup Parmesan cheese.
Heat oil in a large oven proof-pan and working in 2 batches cook until just browned on both sides.
Leave the second batch you just finished cooking in the pan and pour 1/2 the jar of the tomato sauce in the pan.
Spoon about 1 teaspoon of the ricotta mixture on each eggplant round and then sandwich them together with the first batch of cooked eggplant.
Repeat the process with the remaining slices until each one is complete.
Cover with remaining tomato sauce and then sprinkle mozzarella cheese all over the top.
Bake in the oven for about 20 minutes until golden brown.
Sprinkle with extra Parmesan cheese and serve.
