Eggplant Parmesan
#1
Eggplant Parmesan
Eggplant Parmesan
Get a nice midsize black beauty eggplant from your local market
when looking at eggplants of the same size choose one that is firm but light
cut the eggplant into disks
take the disks and soak them in a large bowl containing warm water
let sit for a few hours to leech out any acid bitterness within the eggplant
remove disks and allow to dry to normal consistency
take an egg and scramble in a bowl
take 2 large flat dishes
in one flat dish pour a cup of breadcrumbs
leave the other dish empty
dip the eggplant disks one at a time in the egg then bread both sides in the bread crumbs and then place in the empty flat dish
when all the eggplant is breaded you are ready to fry them
in a large frying pan ( I use cast iron) place either corn oil or olive oil , set on medium / hot flame till oil is hot
place your eggplant disks in the frying pan and cook till golden brown on each side
continue until all your eggplant is cooked
stack your cooked eggplants in a flat dish lined with pepper towel to remove excess oil
let sit for 1/2 hour
take a clean frying pan put a tbs of olive oil in it and warm on a medium flame
when warm pour in your favorite jar or home made pasta sauce and cook till hot
place your eggplants in the sauce and submerge them so they are all covered in the sauce
cut up thin slices or mozzarella cheese and pour over the top till completely covered
cover the pan with a lid , a clear lid is best but not necessary so you can see when the cheese melts
when the cheese is melted the eggplant is ready to eat
serve on toasted Italian bread or in a dish with favorite side dishes
Get a nice midsize black beauty eggplant from your local market
when looking at eggplants of the same size choose one that is firm but light
cut the eggplant into disks
take the disks and soak them in a large bowl containing warm water
let sit for a few hours to leech out any acid bitterness within the eggplant
remove disks and allow to dry to normal consistency
take an egg and scramble in a bowl
take 2 large flat dishes
in one flat dish pour a cup of breadcrumbs
leave the other dish empty
dip the eggplant disks one at a time in the egg then bread both sides in the bread crumbs and then place in the empty flat dish
when all the eggplant is breaded you are ready to fry them
in a large frying pan ( I use cast iron) place either corn oil or olive oil , set on medium / hot flame till oil is hot
place your eggplant disks in the frying pan and cook till golden brown on each side
continue until all your eggplant is cooked
stack your cooked eggplants in a flat dish lined with pepper towel to remove excess oil
let sit for 1/2 hour
take a clean frying pan put a tbs of olive oil in it and warm on a medium flame
when warm pour in your favorite jar or home made pasta sauce and cook till hot
place your eggplants in the sauce and submerge them so they are all covered in the sauce
cut up thin slices or mozzarella cheese and pour over the top till completely covered
cover the pan with a lid , a clear lid is best but not necessary so you can see when the cheese melts
when the cheese is melted the eggplant is ready to eat
serve on toasted Italian bread or in a dish with favorite side dishes
#6
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Husband was Sicilian, mil taught me (Polish descent) this way: Not to soak those discs, but layer in a flat bottom colendar, sprinklings salt generously on each layer, using cotton kitchen towel between layers to absorb yet he moisture leeched out...then a heavy plate on top of all.....let set for hour or so, while making red gravy.
for breading... 3 pie plates...1- flour, 2 -egg scrambled, 3 - breadcrumbs( homemade from dried bread seasoned with s/p, dried basil, oregano, grated Parmesan cheese)...prepare discs in that order, fry in either deep fryer or frying pan on stove with good amount of olive oil. Then layer in pan with red gravy and grated mozzarella, bake in oven.......in "old Italian" neighborhood in Chicago' sandwich of this on fresh baked Italian, crusty bread, with roasted green peppers.....oh, brings back glorious memories!!!!!!!!i do it now at home, but why did it taste so much better then?
for breading... 3 pie plates...1- flour, 2 -egg scrambled, 3 - breadcrumbs( homemade from dried bread seasoned with s/p, dried basil, oregano, grated Parmesan cheese)...prepare discs in that order, fry in either deep fryer or frying pan on stove with good amount of olive oil. Then layer in pan with red gravy and grated mozzarella, bake in oven.......in "old Italian" neighborhood in Chicago' sandwich of this on fresh baked Italian, crusty bread, with roasted green peppers.....oh, brings back glorious memories!!!!!!!!i do it now at home, but why did it taste so much better then?
#7
Super Member
Join Date: Apr 2012
Location: Texas
Posts: 2,369
>>>[COLOR=#362F2D]Not to soak those discs, but layer in a flat bottom colendar, sprinklings salt generously on each layer, using cotton kitchen towel between layers to absorb yet he moisture leeched out...then a heavy plate on top of all.....let set for hour or so, while making red gravy.
#8
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
I don't understand the soaking in water...this veggie is so full of water, reason for the salting...of course, you wipe them dry before breading. If the eggplant is ripe, it does not have a bitter taste....I also peel the skin in strips before salting......like I do cucumbers...sometimes the skin is tough and bitter.........
#9
Super Member
Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,401
Oh yum!!! I don't make it because I am the only one that likes it - but it is all that I order when ever we go to a good Italian restaurant. When my dad was not going to be home for some reason for dinner, ever so often my mom would fry eggplant - some how it never made it past they frying stage. She and I would just eat it.
#10
Super Member
Join Date: Aug 2010
Location: Upstate New York
Posts: 1,231
I don't understand the soaking in water...this veggie is so full of water, reason for the salting...of course, you wipe them dry before breading. If the eggplant is ripe, it does not have a bitter taste....I also peel the skin in strips before salting......like I do cucumbers...sometimes the skin is tough and bitter.........
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