Eggplant Parm
I love making and eating Eggplant Parm. I started making
this dish for my vegetarian friends. Usually
I serve this dish with a homemade red sauce, but if you’re pressed for time
just buy a jar. The star of this recipe is the Eggplant not the sauce. Also, we have served this at room temperature
and it taste great. The secret to great Eggplant parm is to layer sliced Eggplant
in a colander and sprinkle sea salt over each layer. Place a plate on top of last layer and set a
weight on the plate (can goods work great). After ~ 30 min or so you will see juice running out the bottom and sides
of the colander. I know a lot of cooks
say you don’t need to do this step but I tried it both ways and it absolutely
makes a difference. Remove the salt from
each slice by wiping with a paper towel or just shake it off, try to get most
off and place each slice on a paper towel
and let dry. While the Eggplant dries set
up the following stations, flour, egg wash, Italian bread crumbs (remember to season each station with salt,
garlic salt, oregano, basil etc). In a
medium sauce pot add about 3 inches of olive oil and heat to 350 deg F (always
use a thermometer to make sure to maintain 350 deg F). Place eggplant in flour shake off excess and
place in egg wash then in bread crumbs (shake off excess) and place on a rack,
when all slices are coated you can start to cook. Place 4 or 5 slices in the hot
olive oil don’t turn until the bottom is brown. Meanwhile, place paper towels
on a rack, when the eggplant slice is brown on both sides place on the paper towel to
drain, when cooled place in refrigerator. When you are ready to bake add enough red sauce to cover the bottom of a
baking dish and begin adding slices. Add
some sauce to cover each layer and sprinkle with course grated mozzarella and
fine grated pecorino or any Italian cheese. Continue layering adding sauce and cheese on
each layer. Cover the last layer with sliced mozzarella and bake at 350 deg F
covered until the sauce starts to bubble.
Bake uncovered the last few minutes to brown the cheese.
This is my base recipe, put your own touch on this
wonderful Eggplant dish. Leave a comment
below and tell us how you use Eggplant.
Visit TheUpScaleKitchen for a complete line of glass bakeware.
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