Monday, January 23, 2012

Eggplant Parmesana

Eggplant Parmesana
I am a huge fan of this dish. I tried to lighten it up a bit, a few times.
I broiled the eggplant slices, baked them, grilled them outdoors.
Alas none of these compared in flavor to the floured and fried version.
Then I came across a buttermilk baked chicken recipe.
It was great, crisp, golden and a good flavor.
The problem is: the slices have to be baked on a wire rack, over a cookie sheet.
A bit of a pain and even more time consuming. So i guess I'll stick with the original recipe.
I'll add the tweaked chicken recipe everyone loved.

1/2 cup olive oil
1 onion-minced
1-29oz.can diced tomatoes
2tsp. dried basil
1tsp salt
1/4tsp. pepper
1/8tsp nutmeg
1/2cup Parmesan cheese
8oz. shredded mozzarella
flour for dusting

Slice the eggplant 1/4 inch thick. Sprinkle with salt.
Set aside about 30 minutes, ( the salt will draw out any bitterness).
Meanwhile make the sauce.
Heat 1tbl. oil in a skillet. Fry onion until slightly browned.
Add the tomatoes,basil,salt, pepper and nutmeg.
Mix well, and simmer until it becomes a thick sauce.
Rinse the salt from the eggplant and let them drain in a colander a few minutes.
Heat about 1/8inch oil in a skillet. Dredge the eggplant slices in a bowl of flour, shaking off any excess.
Fry on medium heat until golden on each side. Drain on paper towel.
Heat oven to 400*
In a lasagna pan place a layer of eggplant slices, sprinkle with a little of the Parmesan, followed by a little mozzarella then a little sauce. keep layering making the final layer sauce, mozzarella and Parmesan.
Bake for 30 minutes or until golden and bubbly. Serve hot with Viva Italia Focaccia  and salad

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