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I really like Egglant Paramesan, and often order it in restaurants.… - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
I really like Egglant Paramesan, and often order it in restaurants.

I'm often very disappointed. They slice the eggplant paper-thin, coat it in an inch of batter, then pat it with some tomato sauce and drown it in 3 inches of cheese. It's eggplant parmesan for people who don't like eggplant!

So I make my own:

Tina Marie's

Tastes-Like-Eggplant Parmesan

  • 2 eggplants. Medium to large, fresh, no wrinkly skins. And don't leave them in the fridge for a week after you buy them, or they'll be dead.
  • Garlic. A lot.
  • Onion. One.
  • Mushrooms. 8-oz container, sliced, fresh, not canned.
  • Fresh Italian herbs. Whatever looks good.
  • Pasta Sauce. One jar of something you'd eat on pasta, not the generic stuff.
  • Tomato paste. One small jar.
  • Diced tomatoes. One large (the really big cans!) can or two small cans.
  • Olive oil.
  • Eggs. 2 or 3.
  • Flour. 2 cups or so.
  • Seasonings to taste - salt, pepper, Italian seasoning.
  • Cheese, a cup or so. I tend to use less instead of more.

Chop the garlic and the onions. Sautee them in a little bit of olive oil. When they're nearly transparent, throw in the mushrooms. If you found fresh herbs, throw those in too. Cook until the mushrooms are cooked, then scoop out the vegetables (leaving as much oil in the pan as you can) and put in a sauce pan with the tomato paste, the drained diced tomatoes, and the pasta sauce, and season to taste. Bring it to a simmer, then put it on the back burner on very low. Stir every once in a while. This should be very thick and chunky. If not, add more veggies.

Season the flour however you like - I use a little bit of salt, some black pepper, and a ton of Italian seasoning.
Beat the eggs in a bowl.
Peel the eggplants, carefully. Slice into big, thick slices - an inch thick at least. Dip in the beaten eggs, then into the flour. You want a light coating, not an inch of batter. Drop into the hot oil from step 1 (you'll need to keep adding oil as this goes - I try to keep 1/8th of an inch or so in the bottom of the pan. Fly both sides, lightly. They should still be firm when they're done. Only a few minutes is necessary. Drain on a cooling rack, not paper towels.

Alternate layers of eggplant, sauce, and cheese. I have been known to leave the cheese out entirely, and it's still good. For me, depending on how much of the eggplant got eaten before assembly, this makes usually a 2-qt casserole plus a 8-inch square glass baking dish full. Put in the oven at about 350 for 10-15 mins, just enough to get everything warmed through.

Serves about 8.

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