Eggplant Parmigiana

Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean

Prep Time

15 Minutes

Cook Time

I Hour

Servings

People

Ingredients

3 eggplant sliced 1/4 1/2” thick
Kosher salt
fresh ground black pepper
3 Eggs beaten
1/2 Cup All purpose flour
1 cup seasoned bread crumbs
1 3 cups of marinara sauce
16 ounce fresh mozzarella cheese sliced thinly
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil
olive oil

Prep Time

15 Minutes

Cook Time

I Hour

Servings

People

Ingredients

3 eggplant sliced 1/4 1/2” thick
Kosher salt
fresh ground black pepper
3 Eggs beaten
1/2 Cup All purpose flour
1 cup seasoned bread crumbs
1 3 cups of marinara sauce
16 ounce fresh mozzarella cheese sliced thinly
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil
olive oil

Instructions

Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
Bake, uncovered, in preheated oven for 30 minutes.
Rest 10-15 minutes and serve.

Pancakes

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Pancakes

Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

2 Cups All purpose flour
3 Teaspoons Baking powder
1 Teaspoon baking soda
2 Tablespoons Granulated sugar
1 Teaspoon Kosher salt
4 Tablespoons Melted unsalted butter
1 Teaspoon vanilla extract
2 Eggs beaten
2 1/2 Cups Buttermilk

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

2 Cups All purpose flour
3 Teaspoons Baking powder
1 Teaspoon baking soda
2 Tablespoons Granulated sugar
1 Teaspoon Kosher salt
4 Tablespoons Melted unsalted butter
1 Teaspoon vanilla extract
2 Eggs beaten
2 1/2 Cups Buttermilk

Instructions

Place all the dry ingredients into a large bowl and whisk to combine.
In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
Serve hot, top with butter and real maple syrup.