eggplant parmesean & bruschetta

so im trying to blog more, maybe even do more photo blogs? also i am trying to be a little more creative in my cooking lol soooo heres what i did for dinner yesterday…

last weekend when my fam was here they left us with some food. including a lot of tomatoes. i was never a big fan of tomatoes but in recent years have gotten over whatever fear of them i had. butย ย  what better to make when you have too many tomatoes than bruschetta?! – or is it just me? maybe i could make some salsa too. idk i still have too many and i dont want them to go bad…. ย [ i know i said i want to photo blog more and alas i don’t have lots of pics for this post. ๐Ÿ˜ฆ i promise ill be better next time]

BRUSCHETTA

took some italian bread since i didnt have like a french baguette, cut it and brushed some olive oil on one side. let it get a little crusty in the oven at 350 for like 5ish minutes.

while it was baking, i cut :

a tomato [into little pieces]

2 cloves of garlic [maybe i could have used 1 for the amount of tomato i had lol]

olive oil [maybe a tbsp?]

balsamic vinegar [tbsp?]

added some salt & pepper and dry basil cause i didnt have any fresh

after the bread was ready i spooned this stuff on and enjoyed ๐Ÿ™‚ dwight said it could be good if next time i baked the bread, bruschetta and maybe some cheese all together. might need to try that. it was a quick snack and a nice appetizer for dinner

EGGPLANT PARMESEAN

so eggplant is something else that i never really ate before but i had eggplant parm a couple months ago and it tasted better than i thought, so when i saw eggplants in the store i was inspired to be out of the box. did you know when you cut an eggplant its not purple on the inside? i was mindblown the first time i saw it and it was this pale lime green color.. moving along

what i used:

couldnt find my 9×13 lasagna pan, so i used a smaller circle ceramic dish which meant i only needed:

1 eggplant [peeled and sliced into 1/4″-1/2″ slices] [you cant really peel eggplant, you just have to take a sharp knife and cut the skin off]

breadcrumbs [i used parmesan and romano cheese flavored ones]

mozzarella and parmesean cheese

2 eggs [to get the breadcrumbs to stick]

pasta sauce

basil

took the eggplant slices and dipped them in the egg then coated them in breadcrumbs.

[ if you look really closely you can see my little bowl with the bruschetta in the top left]

photo

 

i let them cook for like 10ish minutes on each side on 350 [pic is before i put them in the oven]

image

when the slices were done i layered my dish with pasta sauce then fit some slices of eggplants then covered that with cheese. then i put more pasta sauce, eggplant slices and the rest of my cheese. i sprinkled some basil on top of that and let it cook at 350 for 30-35 mins. but i have no pics of my final product and i have no more to even take a pic lol ๐Ÿ™‚

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2 thoughts on “eggplant parmesean & bruschetta

  1. Patricia John (Granny) says:

    Bravo! I am so proud of you and your accomplishments in the kitchen. You could make your own
    sauces with the tomatoes, especially when they are at a good price. I use the Plum tomatoes, dice them up and add garlic, onion (both chopped or minced) basil, oregano, salt and pepper ( I use the
    dried peppers hot) and olive oil. Let them simmer in their own juices. Love you. Sorry I was not there to taste your cooking, one of these days maybe.

    Like

  2. Genevieve laidley says:

    Wow I am very impressed at your cooking abilities. You are getting there โ˜บit reminds me of when I was learning to cook. The more you cook the better u get. Like everything else, the mire practice the better ๐Ÿ˜you are awesome, can’t wait to taste one of your dishes. By the way I need the recipe of your biscuit… Love u lots ๐Ÿ˜๐Ÿ˜˜

    Like

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