Here’s my twist on eggplant parm, but with mascarpone. I grew up with my mom always making chicken cutlets or fried eggplant. My brothers friends use to joke that you weren’t in an Italian house unless there was chicken cutlet or fried eggplant on the counter to snack on. I have to admit that I usually don’t fry food much, but #Quarantine . I took my moms fried eggplant recipe and decided to make an eggplant bake with things I had.
One eggplant sliced thin that I salted for 30 minutes, rinsed off and patted dry to take the bitterness away.
I then breaded them using my mom’s staple cutlet recipe, which always involves a ton of cheese and fried them.
While letting them drain on a wire rack, @mike _penrose snuck a few pieces and I preheated the oven to 375°. I heated up some sauce and added garlic powder bc I was too lazy to chop garlic, salt, pepper, oregano, and some freshly grated cheese.
I then layered the baking dish with sauce, eggplant, globs of mascarpone, fresh spinach, shredded mozzarella and more sauce. I layered until everything was gone and topped with grated cheese and baked at 375° for 25 minutes.
When I pulled it out I let it sit for a few minutes and then served!
Fresh basil would also be amazing, but I had to work with what I have 🤪 Enjoy! #food #quarantinecooking #cheese #eggplant #italian #foodblog #fried