Shreya Parikh FCWR 101-W02

Professor Patterson 10/4/16

Eggplant parmesan is one of those tasty dinners that only is made upon special request on special

occasions because of the amount of time it takes to prepare. My family gets to devour it on my birthday,

Thanksgiving, and/or Christmas. Eggplant parmesan is a dinner where people are sure to lick their

fingers once finished.

The first step to make eggplant parmesan, is to gather the necessary supplies and ingredients. For

supplies, you will need a knife, a peeler, a grater and a 9 x 12 rectangular pan. For ingredients, you will

need an eggplant, all-purpose flour, bread crumbs, Italian seasoning, green, red, yellow, and orange

capsicum, onion, jalapeños, mozzarella cheese, hero bread, an 8-ounce can of tomato sauce, and salt to

taste. Once you have gathered these ingredients and supplies, you are ready to begin cooking.

First, preheat your oven to 350-400oF. Next, peel your eggplant and taking your knife, cut off the

two ends and cut into thin, round slices. Soak these in cold water to prevent them from turning brown.

To prepare your breading batter, on a separate plate mix all-purpose flour, bread crumbs, salt, and a bit

of Italian seasoning together. Heat oil to fry and dip both sides of each eggplant slice into the batter and

fry until golden brown. After done frying, each slice cut green, red, yellow, and orange capsicum, onion,

and jalapenos into cubes. Shred the mozzarella cheese and cut hero bread in half. In a 9 x 12 rectangular

pan, coat the bottom of the pan with an 8 ounce can of tomato sauce. Layer the pan with the fried

eggplant, loosely spread the onions, capsicum, and jalapenos put the tomato sauce and sprinkle cheese

on top. Repeat until you use up all the ingredients. Bake the eggplant tray for 20-25 minutes at 300oF

until the top layer of cheese is melted and the tomato sauce sizzles. Turn the oven off and take out the

eggplant tray to let it cool. Split the hero bread so that it can open almost all the way like a hot dog bun

and toast in the oven for a few minutes so that it becomes warm but not crisp, if desired. Scoop the

eggplant into the hero bread and enjoy!