Friday, November 18, 2005
Eggplant Parmesan
This is an authentic Italian family recipe—and about as good as it gets. The secret to a good Eggplant Parmesan? Romano Cheese! Serves 4 to 6.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Labels: main courses
