Blood Orange and Bourbon Marmalade
Skagit Valley Tulip Festival Sunday Pilgrimage

Eggplant Parmesan Just Because

I came home and realized I forgot to thaw anything for dinner and I didn't want to eat chili for third meal in a row.  It was rather early on a Wednesday evening and my refrigerator was bursting with refugee ingredients from the roommate's weekend ski getaway and a week of lightly used organic vegetable delivery.  The eggplant I purchased a few days ago for no particular reason stared at me and whispered "make eggplant parmesan" softly from the crisper drawer.

  IMG_4141

So I pulled my copy of The Cook's Encyclopedia of Italian Cooking published by Barnes & Noble and purchased by me at Goodwill off my new bookshelf and found the classic recipe - Eggplant Parmesan to start.

IMG_4120

I sliced and salted the eggplant, then started on the sauce.

IMG_4116

The base tomato sauce for eggplant parmesan is simply diced onion, diced garlic, a little bit of basil, salt and pepper, and of course - diced tomatoes.  Cook the onions and garlic in olive oil until they are translucent, then add the tomato sauce, salt and pepper and basil.  I added a whole bunch of fresh basil because I had a whole bunch that needed to be used.  I also added a dash of red wine because cooking with wine makes everything better.  Then I covered it and let it simmer while I prepared the eggplant.

IMG_4121

Cover the sliced eggplant in flour then place in a lightly oiled pan to fry.

IMG_4122

Brown it on both sides and repeat with the rest of the eggplant.  

IMG_4124

Now it is time to stack everything together with parmesan and provolone and/or mozzerella cheese.  I used what I believed to be provolone from the refugee ski trip cheese, you can use mozzarella, I believe that any white cheese will probably do as long as it is not too stinky.

IMG_4126Layering goes as such - tomato sauce, eggplant, cheese, tomato suace, eggplant, cheese, until you have used everything then end with tomato sauce and cheese.

IMG_4132

IMG_4134

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Last but not least put everything into the oven at 350 degrees for about 30 to 45 minutes until it is bubbling goodness and looks like this.

IMG_4136

Classic Eggplant Parmesan with Extra Basil

1 large eggplant, sliced into 1/2 inch slices

1/2 cup garbanzo bean flour (for dipping the eggplant in prior to frying)

1/4 cup organic canola oil (use about one tablespoon at a time while frying)

1 cup grated parmesan cheese

10-15  slices of a mild white cheese (mozzarella or provolone)

1 medium onion, finely chopped

4 cloves of garlic, finely chopped

2 tbsp of olive oil (for frying the onion and garlic)

1 28 ounce can of diced tomatoes

2 tbsp red wine

1/2 cup fresh basil, finely chopped

1 tsp sea salt

1 tsp fresh ground pepper

Follow the steps as outlined above and enjoy!

 

comments powered by Disqus