Yesterday, I broke from any tradition and made eggplant parmesan. I don't really have much of a recipe for this. My friend Jenna made it for us once and it was one of the best things I've ever eaten. I never order it at restaurants, but prefer to make it at home.
Basically, I find the smallest eggplant I can because it always makes too much and because I like the smaller pieces best.
1. Peel and slice eggplant.
2. Spread on a plate and sprinkle lightly with sea salt and put it in the refrigerator for 30 minutes to draw out some of the moisture.
3. Heat a few tablespoons of canola oil over low-medium heat (I use a stainless frying pan...I'm not sure how nonstick would work).
4. Bread the slices the way you would any meat: Dip in egg/water mixture and then in panko (always panko!) + Italian seasoning + parmesan cheese.
5. When the oil is hot (test with water droplets), cook a few minutes on each side until browned. Rest the slices on paper towels after removing from the pan to soak up any oil.
6. I like it over linguine, broiling a bit of mozzarella over the top is a good idea, and I recommend homemade marinara, but this is jarred sauce that I used yesterday
(sorry Jenna! :)
It's not a hard dish to make at all, but just takes a good hour of active kitchen time so I don't make it that often.
Everything is so green! You found sidewalk chalk! I love eggplant parmigiana and maybe now I will make it!
ReplyDeleteHappy easter!
ReplyDeleteI think those smiles say the basket was a hit :)
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