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Okay, so this photo doesn’t do this recipe justice!  On the plate, it looks like pasta with a blob next to it.  But, let me tell you, this eggplant parmigiana is magic in your mouth!  It is completely unhealthy, breaded, fried eggplant smothered in cheese and homemade sauce, but it is absolutely amazing!

I couldn’t decide what to make the other night for dinner.  I started walking to the grocery store without a plan.  Adam would say that this is a disaster waiting to happen because he’s been with me at the grocery store when I haven’t made a list of groceries.  We come home with way more than we should!  On my way to the store, I witnessed a car accident – just a little fender bender.  No injuries. But, it happened right next to me and I got a bit of a jolt of adrenaline from the squeal of the tires and the smashing of metal.  The driver who caused the accident immediately got out and apologized to the other driver with a very heavy Brooklyn accent – in the style of “fuggeddaboutit”.  I immediately thought of having Italian food for dinner.  Eggplant Parmigiana!

Now, to do it right, you’ve got to bread it and pan fry the eggplant first to make sure it doesn’t get too mushy.  Also, I decided to make my own sauce from scratch so as to have some leftover for the pasta.  It takes some time to make, but it well worth it!  It was dynamite!

Eggplant Parmigiana
by Anne
Printable Recipe

Sauce:
1 can (28 oz) crushed tomatoes
1 onion, halved
4 TBS butter
2-3 cloves garlic
1 tsp Italian seasoning
salt to taste

Eggplant Parmigiana:
1 medium to large eggplant, cut lengthwise into 1/4 inch slices
1/4 to 1/2 the recipe of sauce or 1 store-bought jar
1/2 to 1 cup Italian style breadcrumbs
3 to 4 eggs
1 cup flour
salt and pepper
1/2 bag shredded mozzarella
1/2 cup Parmigiano cheese
oil for frying

First make the sauce: Put a large saucepan over medium heat, add the butter and melt.  Add the garlic and cook 1 minute.  Add the tomatoes and onion, and bring to a low simmer. Cover and simmer for 30 minutes. Uncover, taste and add salt as necessary.  Simmer for an additional 15 minutes stirring occasionally.
Preheat the oven to 350 degrees F.

Place the bread crumbs shallow bowl. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix.  Put the flour in another shallow bowl and season with salt and pepper.  Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat.  When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides.  Drain on paper towels. Cook all of the eggplant slices this way, adding more oil to the pan as needed.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the tomato sauce, the shredded mozzarella cheese and the Parmigiano.  To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant.  Sprinkle with about one-third of the cheeses. Repeat with tomato sauce, eggplant, cheese until the all of the eggplant is used and the last of the cheeses are on top.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 15 minutes before cutting.  Enjoy!


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