Lu and I made this wonderful eggplant parm this week from freshly grown eggplants by the lovely Brooklyn Jaccom. Fresh ingredients all around and it turned out really well.
The prep circa 11 pm
Ready for the oven circa 12 am
Melanzane alla Parmigiana
2 large eggplants, peeled and sliced 1/2 inch thick rounds
fresh basil
fresh mozzarella (see picture for size)
grated italian parmigiana
1 can italian diced tomatoes
plain bread crumbs (season with salt and pepper and parsley)
3 eggs
olive oil
Preheat oven to 350. Start with the sauce: add garlic, some ripped basil, salt, pepper, some sugar, and anything you normally put into your pasta sauce. Let simmer for a while. Peel and slice the eggplant. Dip each slice in beaten egg, and dredge through the (seasoned) bread crumbs, and lay onto oiled cookie sheet (single layer). Bake on each side till browned, about 5 minutes. Then begin building the parm: eggplant first, then sauce, then layer the slices of mozz cheese and sprinkle some parmigiana, layer some fresh leaves of basil.Repeat till the casserole is filled. Bake for 35 minutes. Enjoy.
3 comments:
HdP
herbs
herbal Herb!
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