Posted in Creative Writing, Entertaining, Health, Life, Music, Recipes, Relationships, Uncategorized, Writing

Savoury Sunday: Eggplant Parmesan

Aubergines from http://www.usda.gov/oc/photo/9...
Aubergines from http://www.usda.gov/oc/photo/98c0468.jpg (Photo credit: Wikipedia)

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.

Eggplant Parmesan

Ingredients

2lbs ( approximately 2 large eggplant)

salt

1 28 oz can whole, peeled tomatoes (I use fresh)

1 clove minced garlic

Olive Oil ( I use grape seed oil)

Black Pepper

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

Method

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;

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Author:

A little bit quirky, a lot a bit fun... Women have an embarrassment of riches when it comes to valuable experience. Throughout we history we have encouraged one another to live with courage. What better way to celebrate our gifts and wisdom than to toast our sisterhood with creativity, shared insight and laughter? Welcome to andshelaughs.wordpress.com. Sit down and stay a while. Invite your friends. Share your wisdom with us.

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