I very nearly burned the apartment complex down yesterday - tried a new recipe and *goofed* on the length of time and temperature to cook. Came out to the kitchen and saw smoke pouring out of the oven - thank goodness the smoke alarm didn't go off! At one point we had all of the windows and the front door opened - sheesh.
Anyway, I wanted to share the offending recipe with you, with a promise that the time and temperature I am writing down are *correct.* I plan on making this again today.
For all of you that love eggplant parmesean, but hate the time spent and mess made frying each piece, I have eaten this recipe and it is pretty darned good:
Fry-less Eggplant Parmesean
1 medium-large eggplant, sliced into round slices, thicker than used for the old-fashioned recipe (about 1/4 - 1/3 inch thick)
1 box Italian-style shake 'n bake
1 package shredded mozarella cheese (low-fat)
Your favorite Italian tomato sauce
Dip each slice of eggplant into water, then shake (following directions) into the shake 'n bake mixture, one slice at a time. Repeat for all of the pieces of eggplant.
On a cookie sheet sprayed with a non-stick spray, arrange each coated slice of eggplant in a single layer.
Bake eggplant at 400-425 degrees for 20-30 minutes, checking frequently so that it doesn't burn.
When eggplant is browned and tender, add tomato sauce to each slice and top with mozzarella cheese (and grated romano cheese, if desired)
Put back into oven and bake for another 5-10 minutes until cheese is melted and just starts to brown.
Oh yes, and my mistake? I could have sworn my mother told me to bake for 60 minutes at 450 degrees.....YIKES!
Enjoy! Off to buy more eggplant and shake 'n bake......
Sound like what I do on occassions when I try to cook, unfortuneatly I have a sensative smoke alarm and it gors off every time I try to cook anything in my oven. so I keep the fan on the the windows open, which can be a bit of a downer in the winter.
The recipe sounds yummy! I have problems when I cook bacon. I can't really tell when it's done, so I always let it go too long and it ends up black and the smoke alarm goes off (which is bad because I'm in an apartment, too). Otherwise, I can cook pretty much anything - just as long as it doesn't involve frying bacon!
**Hugs**
That recipe sounds good. My hubby loves eggplant parmesean and has not been having much luck making it.
Maybe I will surprise him and make it myself. Ummmm .... I hope he doesn't expect me to become the Italian cook in the family. :)