Thursday, October 15, 2009

Eggplant Parmigiana

I've been looking forward to having home made eggplant parmigiana for a few reasons:

a) because as much as I dislike veggies, eggplant just happens to be one of the ones that I love!

b) because my friend Kay, a very good chef/cook, had recently prepared this for her family and her pictures made me crave this. She kindly shared the recipe in her FB site.

And as a disclaimer, I would like to point out that I did deviate from the original recipe a little because the eggplant has been sitting in our refrigerator for a week now and I was still missing some ingredients. I also wasn't in the mood to fry because we didn't have enough cooking oil. And I had some frozen chopped spinach leaves in the freezer that I wanted to use up.

- Eggplant
- 2 eggs
- bread crumbs (orig recipe called for flour)
- Traditional pasta sauce (bottled)
- chopped spinach
- parmesan cheese
- mozzarella cheese

1. Peel and slice the eggplants, 1/2 cm thick. Sprinkle side with salt and layer it in between paper towels. Leave in the refrigerator overnight. Kay says that this will draw out the excess moisture and will draw out the bitterness of the eggplant.

2. Dip the eggplant slices in beaten egg and dip in breadcrumbs.

3. Oil a baking sheet and arrange the eggplant slices in a single layer. Bake in a 350 degree F oven till tender.

4. In a baking dish, pour a thin layer of tomato sauce on the bottom of the dish. Arrange a layer of eggplant slices, pour another thin layer of sauce, top with the chopped spinach leaves, parmesan and mozzarella.

Repeat step 4 (sauce, eggplant, sauce, spinach, cheeses) until all the eggplant slices are used up.

5. Pop into the oven and bake until the cheeses melt and begin to brown.

Oh, I would've paired this with pasta but I ran out of pasta sauce as well so we paired this with some freshly baked garlic bread instead. Yummy!

This post just reminded me to stock up our pantry again.

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