Aubergines
The cold has arrived, and so it brings along my desire to bake and cook lovely warm things!!And with fall, comes eggplant season!!! I love eggplant!!!
Yesterday was the first really cold day, and I sent the girls to school with coats and hats, urghh, I couldn`t believe it!
So to compensate for such horrendous events, I made a warm, and delicious, and cheesy, eggplant parmesan!
Although the process is a bit long,it's pretty simple and totally worth it! So here it goes.
First I made a marinara,
half an onion,
3 cloves of garlic
1 can of whole tomatoes, pureed
1 fresh tomato, sliced
1 tbsp olive oil
1 tbsp dried oregano
salt and pepper to taste
1 cup of water
Puree the garlic and onion .In a pot, heat the olive oil on medium heat, and brown the onion and garlic puree.Add the sliced tomato, and let cook for about 3 minutes.Add the pureed tomatoes, the cup of water and the oregano.Lower heat and let simmer for about an hour.
Eggplant parmesan
2 eggplants, cut into 1/2 inch slices
4 cups dried breadcrumbs
5 eggs, beaten
2 tbsps milk
1 cup all purpose flour
2/3 cups parmesan cheese
1 pound mozzarella, grated,
kosher salt
marinara sauce
vegetable oil for frying
While the sauce is simmering, place the eggplant slices on a baking sheet, and generously cover in kosher salt. This is to take out the excess juices, so when frying, it is crunchy and not mushy!Let sit for 1 hour. In a colander, in the sink under cold running water, rinse the slices well, and dry with paper towels.
So to compensate for such horrendous events, I made a warm, and delicious, and cheesy, eggplant parmesan!
Although the process is a bit long,it's pretty simple and totally worth it! So here it goes.
First I made a marinara,
half an onion,
3 cloves of garlic
1 can of whole tomatoes, pureed
1 fresh tomato, sliced
1 tbsp olive oil
1 tbsp dried oregano
salt and pepper to taste
1 cup of water
Puree the garlic and onion .In a pot, heat the olive oil on medium heat, and brown the onion and garlic puree.Add the sliced tomato, and let cook for about 3 minutes.Add the pureed tomatoes, the cup of water and the oregano.Lower heat and let simmer for about an hour.
Eggplant parmesan
2 eggplants, cut into 1/2 inch slices
4 cups dried breadcrumbs
5 eggs, beaten
2 tbsps milk
1 cup all purpose flour
2/3 cups parmesan cheese
1 pound mozzarella, grated,
kosher salt
marinara sauce
vegetable oil for frying
While the sauce is simmering, place the eggplant slices on a baking sheet, and generously cover in kosher salt. This is to take out the excess juices, so when frying, it is crunchy and not mushy!Let sit for 1 hour. In a colander, in the sink under cold running water, rinse the slices well, and dry with paper towels.
Put the flour on a plate, and the breadcrumbs on another plate. In a bowl, whisk the eggs and milk. Dredge the slices in flour first, then the egg mix, and last in the breadcrumbs.In a large pan, pour vegetable oil about a half inch , let heat on medium. fry the slices turning over once, about 3 minutes, until golden brown and transfer to paper towel. Preheat oven 400 degrees F. Cover bottom of baking dish with sauce, then with eggplant slices, then more sauce, parmesan cheese, and mozzarella. and repeat, ending with cheese on top. Bake for 30 minutes.
Delicious and warm, perfect for those brisk fall days!!
Enjoy!!Have a lovely day, and keep warm!
I want some!!! I am so jealous and sad that I did not make it to supper yesterday. xoxo
ReplyDeleteyou did not invite moi!!
ReplyDeleteI make mine almost the same except that I bake the eggplants instead of frying them :) Loooks so warm and yummy ... is summer back yet :(
ReplyDelete