Thursday, November 19, 2009

Eggplant Parmigiana

Last Wednesday, Veteran's Day I tried to make eggplant parmigiana from a recipe that my friend gave me. I had been craving it for weeks and i did not want to ask my friend to make it for me so I attempted to do it myself. This was one of my biggest disasters ever, [it looked good but was way too salty] word of advice when adding salt keep trap of how many type you added salt. I was in making dinner and writing my analysis paper for class, and for some reason i did not remember how much I added salt to the sauce. I tasted the eggplant when i was done frying it but i did not taste the marinara sauce. When the dish came out it was way to salty and nothing, not even unsalted pasta could take away the saltiness. My poor family pretended it was good and ate a little, but in the middle of the night we were not feeling good. Too much salt in your system make you feel nauseous and get a bad headache. Next time I make this wonderful dish I am going to write down the amount of salt used or just ask my friend to make the sauce herself. Hers is awesome.

Here is the recipe, keep track on the amount of salt (this reminds me of another incident when I was young, I'll write about it later on).

Eggplant Parmigiana

2 Medium eggplants, cut into 1/2 inches thick round slices
As needed All-purpose flour
15 oz. Italian breadcrumbs
6 large Eggs, beaten
2 tbsp whole milk
As needed Vegetable oil, for frying
As needed Marinara Sauce
2/3 c Grated Parmesan cheese
1 lb Grated mozzarella cheese

Marinara Sauce

3 tbsp Olive oil
8 oz onion finely diced
5 garlic cloves, firmly chopped
2(28 oz) canned tomatoes
2 fresch thyme sprigs
2 fresh sprigs of basil
to taste salt (********to taste, very vital words)
to taste ground black pepper

1. Preheat oven to 400 F
2. For eggplant:
-place flour nad breadcrumbs each individually in a container. In a bowl, wh
isk the eggs and milk together.
-Dredge an eggplant slice in flour, then dip it in the egg mixture, and finally dredge it in the breadcrumbs. Shake of any excess breading and transfer the eggplant to a baking sheet. repeat with the remaining eggplant.
-In a large skillet/fryer, pour the oil to depth of 1/2 inch. Heat th eoil over th emedium heat, until it reaches 375 F.
-Working with small batches, fry the eggplant slices, turning
once, until golden brown. Using tongs, transfer to a paper-lined baking sheet and season lightly with salt. repeat with the remaining eggplant.
3. For sauce:
- Heat olive oil in a medium saucepan over medium-high heat.
- Sweat the onion, until translucent and then add the garlic, and cook for about 1 minute.
-Add the tomatoes, and herbs; bring to a boil.
-Then lower the heat to simmer, cover, for 20 minutes.
-Remove and discard the sprigs.
-Season to taste.
-Pass through the blender/food mill.
4. To assemble:
-Lightly brush a baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce. Scatter half of the eggplant over the sauce.
-Cover the eggplant with another 1/3 of the sauce.
-Scatter half of the parmesan cheese and half of the mozzarella cheese over the sauced eggplant.
-Repeat with remaining eggplant, sauce, parmesan cheese, mozzarella cheese.
-Bake until hot and bubbly. Just when its beginning to brown, about 30 minutes.

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