Eggplant Parmesan and Portobello Parmesan

So over the weekend I went to a wedding in Houston, Texas and we did not have a direct flight.  We had a flight with a 3 hour layover connection in Atlanta, Georgia so I had plenty of time to brainstorm new recipes & ideas.  During the flight, I was really craving eggplant (random & strange considering I was allergic to it when I was younger).   But anyways, I was thinking of a great way I could make some eggplant when I got home for dinner & this is what I came up with- eggplant parmesan!

Eggplant Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)

Time from start to finish: 30 minutes

½ Eggplant
1 Egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley

Preheat oven to 400 F. Cook pasta as directed.  In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the eggplant, dry it, & slice it into ¾” thick disks. First, individually dip each slice of eggplant in the bowl of flour & cover the eggplant with flour. Remove the eggplant from the bowl of flour & place it in the bowl with the scrambled egg. Flip the eggplant & completely cover it with egg. Remove the eggplant from the egg bowl & place it in the bread seasoning. Thoroughly cover the eggplant with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each slice of eggplant (that is now breaded & lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded eggplants. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each slice of eggplant. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop 2 slices of eggplant on each plate over whole grain spaghetti & place a fresh sprig of parsley on top of each plate. Enjoy!

The three bowls (flour, egg, then breadcrumbs) for breading the eggplant.

The eggplants being lightly fried.

The eggplants are immediately placed in very hot oil after being breaded.

The eggplant slices are arranged in the tray then covered in marinara sauce & a slice of mozzarella cheese!  Yum!

So after eating at Gabriela's the other night, it made me realize how amazing mushrooms are so I wanted to try some mushroom parmesan.  I made a couple pieces of that tonight as well & here is the recipe for that (it is very similar to the eggplant parmesan, just with mushroom).

Portobello Parmesan (this recipe is for 2 people- cut in half for 1 person or double for 4)

Time from start to finish: 30 minutes

2 Portobello Mushrooms
1 egg
1 cup All-Purpose Flour
1½ cups Italian Bread Crumbs
3 tablespoons Vegetable Oil
½ jar Marinara Sauce
1 package Mozzarella Cheese
½ package Whole Grain Spaghetti
1 bunch Parsley

Preheat oven to 400 F. In a medium bowl, place the flour. In a separate medium bowl, scramble the egg. In a third medium bowl, place the Italian Bread Crumbs. Clean the mushrooms, dry them, & cut off the stems leaving only the flat top of the mushroom. First, individually dip each mushroom in the bowl of flour & cover the mushroom with flour. Remove the mushroom from the bowl of flour & place it in the bowl with the scrambled egg. Flip the mushroom & completely cover it with egg. Remove the mushroom from the egg bowl & place it in the bread seasoning. Thoroughly cover the mushroom with the breadcrumbs. In a flat pan, heat the oil. Place each mushroom in the oil & flip after each side lightly browns. On the side, get a small metal or glass cake pan or brownie tray. Apply a medium-thin layer of marinara sauce. Arrange each mushroom (that is now breaded then lightly fried) in the tray. Pour the rest of the marinara sauce over the breaded mushrooms. Cut off 4 medium-thin slices of mozzarella & lay is nicely across each mushroom. Place the tray in the oven for about 15 minutes or until the cheese is melted & the sauce around the edges of the tray are browning. Remove the tray from the oven. Gently scoop each mushroom out & place one on each plate over whole grain spaghetti. Then add a fresh sprig of parsley on top of each plate. Enjoy!

The three bowls (flour, egg, then breadcrumbs) for breading the mushrooms.

The mushroom is placed immediately into the hot oil after being breaded.

Well, here are two great italian recipes for you to try that are vegetarian & they are sure to add some great variety to your diet!  Enjoy!