Recipe

Stove Top Eggplant Parmesan Recipe


Stove Top Eggplant Parmesan Recipe
Add Step-by-Step Photos 		Pfanderson / All my dishes
1 year, 2 months ago
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.
Prep:20m Cook:10m Servings:2

Pfanderson

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Ingredients
  • 6 fresh baby eggplant
  • 4 ounces sliced baby portabello mushrooms
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 green onion
  • 1 tablespoon parmesan, grated
  • 1 teaspoon italian seasoning
  • 4 ounces spaghetti or marinara sauce
  • 1 ounce mozzarella

Directions
  1. Slice off top and 1/4" of bottom of baby eggplants, discard.
  2. Slice baby eggplants 1/4 inch thick.
  3. Panfry in 1 tablespoon butter and 1 tablespoon olive oil until light browned, then flip and repeat on other side.
  4. Meanwhile, in small saucepan, sautée sliced baby portabello mushrooms in remaining tablespoon of butter.
  5. In medium saucepan, layer eggplant with mushrooms.
  6. Chop green onions over the layers.
  7. Sprinkle parmesan & italian seasoning over onions.
  8. Cover with sauce.
  9. Top with thin slices of mozzarella or cheese of choice. (I used yogurt cheese instead, because it melts faster.)
  10. Simmer in saucepan on medium heat with lid on until mixture starts to bubble.
  11. Remove lid and simmer until cheese is melted.

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Comments

elgab89 1 year, 2 months ago said:
Delicious recipe! Thank you!

pfanderson 1 year, 2 months ago said:
Thank you! It is really pretty simple, and tasted wonderful. I thought, wow, I need to write this down. :)


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