Wednesday, October 5, 2011

Eggplant Parmesan

My all time favorite thing my Grandma made was Eggplant Parmesan, and actually it's not as complicated as you would think to make.  A bit messy and time consuming, but anyone can do it.  Thankfully I had a great teacher ; )

First, make your basic sauce however you like it.  I make mine with garlic, onion, Hunt's Tomato Sauce, fresh or dried basil and parsley, salt and pepper.  While that is simmering, fry your eggplant.  You can slice them either in strips or circles.  I like the way circles look better so that is what I use, but the strips take less time.  Dip the eggplant first in flour, then your egg mixture (with a little Parmesan cheese, milk, salt and pepper) and last your seasoned bread crumbs.  Then place into a skillet with hot extra virgin olive oil, flip when golden on the bottom.  Once done on both side place on small stack of paper towels to drain some of the grease.

Now comes the fun part, you layer it.  First a couple ladle full of your sauce, then your fried eggplant, and finally mozzarella cheese (fresh or shredded).  My grandma also did a layer of the egg mixture over the cheese to hold it together, but it's not absolutely necessary.  Be sure to sprinkle some Parmesan cheese in the layers.  Bake for about 45 minutes in a 350 degree oven.  Let stand at least 30 mins and enjoy!

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