Eggplant Parmesan

Here is a good recipe for Eggplant Parmesan. I have to say, not as good as grandmas but still very good. Now only if I could get my grandma to write down some of our families traditional Italian recipes I’d be happy, but older Italian women don’t follow recipes for Italian food they just make it like their mom taught them. Well that’s at least how it is in my family….. This recipe was very tasty and could be adjusted however you like it, more cheese, less cheese, more sauce, less sauce. I adapted the recipe from the cookbook How to Cook Everything by Mark Bittman. If you don’t have this book yet I would go get it. I have already gotten so many good recipes out of it and I have at least 50 others marked to try…… The ingredients are:

  • 2 medium-to-large eggplant (2 to 3 pounds total)
  • Salt (to taste)
  • Olive oil as needed
  • Flour for dredging
  • Freshly ground black pepper to taste
  • 2 Cups Basic Tomato Sauce (I made a very easy and quick tomato sauce but you could use what ever sauce you like)
  • 2 Cups grated mozzarella cheese
  • 1 Cup freshly grated Parmesan cheese
  1. Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm (as you can see I left the skin on). Cut it into 1/4 inch thick slices.
  2. When you’re ready to cook, preheat the oven to 350 degrees F. Start with about 5 Tablespoons of olive oil in a large skillet and turn the heat to medium – medium high. When the oil is hot (a pinch of flour will sizzle), dredge the eggplant slices, one at a time, in the flour (I season my flour with salt and pepper), shaking off the excess. Place in the pan, but do not crowd; you will have to cook in batches. Cook for 3 to 4 minutes on each side, until nicely browned, then drain on paper towels. Add more oil to the skillet as needed.
  3. Lightly oil a baking dish, then spoon a little of the tomato sauce into it. Top with a layer of eggplant, then a thin layer of each of the cheeses. Repeat until all the ingredients are used up. End with a thin layer of the cheeses.
  4. Bake for 20 to 30 minutes, or until the dish is bubbling hot.

(I served the eggplant with a simple green salad.)

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