Last Thursday we traded an Italian language course with our teacher for a cooking lesson in Italian making Eggplant Parmesan. Truly I am not a big fan of eggplant parmesan when I had it previously, but I am always game to try a new recipe and oh boy was I rewarded! I think I just never had a great one before, because this was spectacular! There are a few tricks she does to make sure it isn't watery and the flavors are just right.
First thing is to simmer your sauce with garlic until no water remains with the sauce. When you cut the garlic, make sure you take the "soul" out of the garlic (when you cut it in half, there is a 1/2 moon shape that you pull out).
Cut the skin off of the eggplant and cut into very thin slices. Add salt to each piece and place them in a strainer on top of a plate.
Add something heavy on top of the eggplant. The point here is to push all of the water out of the eggplant.
Meanwhile start cutting up the parsley, basil and mozzarella.
After an hour or so, take each piece of eggplant out of the strainer and wipe them off with a towel to dry them.
Roll each piece of eggplant in flour.
Heat your oil in a pan.
Place each piece of oil and lightly fry it.
Add a little olive oil to the bottom of your baking dish.
And start layering! Eggplant, sauce, mozzarella, Parmesan, and repeat.
Put it in the oven at 180C for 30 minutes and enjoy the fruits of your labor!
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| Jerry, Matt, Me, and Cristina |
And now you have an awesome, healthy eggplant parmesan! Buon Appetito!!
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