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| | | From: solomomof5 (Original Message) | Sent: 10/30/2002 9:53 PM |
Hi Everyone! I was wondering how to make eggplant parmisan or something like that. Oh my gosh--it is so good! But, is it difficult to make? It doesn't seem to hard to make. I think it has pasta and fried eggplants? And, how do you flour the eggplants and for how long? And how much grease do you fry it in? And the sauce-the parmisan? I'm now thinking it's probably a difficult recipe, huh? Thanks for trying to help (I'm hoping assumming and hoping more) that someone will come up with an easy recipe for this.... |
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| | From:  McClug1 | Sent: 10/31/2002 3:00 PM |
Hi Solomom, Here is an easy recipe for the classic: Eggplant Parmesan - 1-1/2 pounds eggplant, peeled and cut crosswise into 1/2 inch slices
- Salt
- Flour
- 1/2 to 3/4 cups olive oil
- 2 cups commercial or homemade spaghetti sauce
- 8 ounces mozzarella cheese, thinly sliced
- 1/2 cup freshly grated imported Parmesan cheese
- Preheat the oven to 400 degreees F. Rub a 2-quart baking dish with a little oil. Sprinkle both sides of the eggplant slices with salt to draw out their moisture. Spread them out in one layer on a platter or board. Let them set for 20 or 30 minutes and then pat the slices dry with paper towels. (This is important because unless treated this way the eggplant may taste bitter.) Dip each slice in flour and shake off the excess.
- In a large heavy skillet, heat 1/4 cup of olive oil until hot and brown the eggplant slices a few at a time, working quickly to prevent them from soaking up too much oil. Add more oil as needed. As the eggplant browns, transfer the slices to fresh paper towels to drain.
- Pour 1/4 inch of the pasta sauce into the oiled baking dish. Spread the drained eggplant slices over the sauce; top them with a layer of mozarella and then sprinkle some of the grated Parmesan over that. Repeat with 1 or 2 more layers until the baking dish is full, finishing with sauce, mozzarella and Parmesan.
- Cover the dish tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.
Serves 6 (Just enough for a Mom and 5 kids ) Many Eggplant Parmesan recipes call for dipping unpeeled slices in beaten egg and then coating with breadcrumbs, (plain or Italian-flavored) instead of dredging with flour, but the basic recipe stays the same. I hope this is helpful. Good Luck...McClug P.S. For something very easy and a little different see Casserole, Zucchini Bake (Easy) in New Recipes and Vegetables, Page 2 This can be used with eggplant as well. It does call for some Parmesan, but is very different from the classic. (Uses 3 eggs and no mozzarella.) |
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