Stove Top Eggplant Parmesan
From pfanderson 15 years ago
- 10 minutes to make
- Serves 2
Craving Eggplant Parmesan, but it's too hot outside to turn on the oven? Don't want to make a full recipe, but still want that tasty satisfaction? Mmmmm. Here's one answer.
Ingredients
- 6 fresh baby eggplant shopping list
- 4 ounces sliced baby portabello mushrooms shopping list
- 2 tablespoons butter shopping list
- 1 tablespoon olive oil shopping list
- 2 green onion shopping list
- 1 tablespoon parmesan, grated shopping list
- 1 teaspoon italian seasoning shopping list
- 4 ounces spaghetti or marinara sauce shopping list
- 1 ounce mozzarella shopping list
How to make it
- Slice off top and 1/4" of bottom of baby eggplants, discard.
- Slice baby eggplants 1/4 inch thick.
- Panfry in 1 tablespoon butter and 1 tablespoon olive oil until light browned, then flip and repeat on other side.
- Meanwhile, in small saucepan, sautée sliced baby portabello mushrooms in remaining tablespoon of butter.
- In medium saucepan, layer eggplant with mushrooms.
- Chop green onions over the layers.
- Sprinkle parmesan & italian seasoning over onions.
- Cover with sauce.
- Top with thin slices of mozzarella or cheese of choice. (I used yogurt cheese instead, because it melts faster.)
- Simmer in saucepan on medium heat with lid on until mixture starts to bubble.
- Remove lid and simmer until cheese is melted.
People Who Like This Dish 4
- elgab89 Toronto, CA
- shreeker6 Minneapolis, MN
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- pfanderson Ann Arbor, MI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Delicious recipe! Thank you!
elgab89
in Toronto loved it
-
Super! I'll make it again. Healthy, fast, easy, and delicious, you gotta like that.
geckobeach
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "