Ah yes, it’s the time of year when we reap the bounty of our harvest. Coming from the country, I delight in the fresh food that is now available to us to create savoury creations.
Yesterday I was asked by a few people for my Eggplant Parmesan recipe. Today I’m posting it for you so you can enjoy it any time you like. I make homemade tomato sauce from scratch, and use lots of fresh basil and a little more garlic than the recipe calls for.
As always, you can pair this with a delicious, red wine, fresh bread, and some wonderful music.
2lbs ( approximately 2 large eggplant)
1 28 oz can whole, peeled tomatoes (I use fresh)
1 clove minced garlic
Olive Oil ( I use grape seed oil)
1/2 cup flour
1/2 cup dine dry breadcrumbs
4 large beaten eggs
1.5lbs fresh mozzarella sliced 1/4″ thick
1 cup grated parmesan cheese’
1 cup packed basil leaves
1) Cut eggplant length wise into 1/4″ slices ( I cut mine to 1/2″), and arrange evenly in the bottom of a colander. Sprinkle each slice with salt.
2) Weigh the eggplant down with a heavy plate.
3) While eggplant is draining, prepare tomato sauce.
4) Combine tomatoes, 1/3 cup olive oil in a food processor, season with salt and pepper and set aside. ( I also use more fresh basil leaves in the sauce, and add 1/2 teaspoon of oregano and a splash of red wine)
5) When eggplant has drained, press down on it to remove excess water. Wipe off with a paper towel to remove salt.
6) Combine bread crumbs and flour in a flat bowl or on a plate.
7) On another plate, beat eggs in wide, flat, bowl.
8) Place large skillet over medium heat and add 1/2 of oil.
9) Dredge eggplant in crumb mixture, and then egg. Fry until golden brown on each side.
10) Place layer of tomato sauce in bottom of a casserole dish, add eggplant,, top with grated mozzarella and sprinkle with parmesan cheese. Place basil leaves evenly on top of mozzarella. Repeat to make a second layer.
11) Bake at 350 degrees, uncovered until top is browned ( approximately 30 minutes)
For your musical, kitchen-boogying delight I offer you the Archies;