Eggplant Parmigiana is one of my favorite things to eat. I just love it! If I spot it on a restaurant menu, I inevitably order it--can't resist. But I will say I have been disappointed. Not every version lives up to my dreams.
Eggplant Parmigiana, or Eggplant Parmesan if you prefer, makes a very hearty vegetarian meal when served with salad and garlic toast. I have made this dish many, many times and this is the way I do it.
Eggplant Parmigiana
Adapted from The Vegetarian Epicure by Anna Thomas
2 medium eggplants, unpeeled, sliced about 1/2 inch thick
Flour
1 egg beaten with some milk
Dried bread crumbs
Olive oil
8 oz. mozzarella cheese, sliced
6 oz. tomato paste
Water or wine
1 -2 cloves garlic, crushed
1/4 tsp. each oregano, basil, black or red pepper
Salt to taste
Freshly grated Parmesan cheese
Dip washed and sliced eggplant, first into flour, then egg mixture, then into the bread crumbs until they are well coated. Saute the eggplant slices in a little olive oil, a few at a time, until they nicely browned on each side. Tend them carefully as they will burn easily, and add oil as needed. When they are crisp and brown, arrange them in a baking dish and top with a slice or two of mozzarella cheese.
Make a tomato sauce by thinning out the tomato paste with some water or wine. Stir in the garlic and spices. Spread a couple tablespoons of the sauce over the eggplant slices. And finally, sprinkle Parmesan cheese over it all.
Bake at 400 degrees for 15 - 20 minutes and serve piping hot.
This sounds very, very good. Maybe it is time to get over my eggplant "phobia" and try your recipe. I think my husband would really enjoy it. I bet it is really good with a glass of good red wine ;o)
ReplyDeleteI love egg plant Parmesan also. I also order it, if it is on the menu. I have also been disappointed.
ReplyDeleteAll that said, I should make your recipe.
I've never had eggplant parmigiana, though I always mean to. Considering that I really love eggplant, you might just have inspired me to make it for myself.
ReplyDelete