It’s food prØn time: Eggplant parmesan—plus bonus BBQ edition!
This recipe is a modified version of one I got on a political blog of all places—the old Rural Votes site where Al Giordano of Narco News fame used to blog. Somewhat labor-intensive but worth it!
2 eggplants, peeled and sliced in 1/4-inch thick rounds
1/2 cup of milk
2 cups breadcrumbs
1 cup flour
2 cups vegetable oil for frying
1 lb whole milk mozzarella cheese, grated
1 cup Parmigiano Reggiano cheese, grated
1 quart of red sauce
Red pepper flakes
Salt and pepper
1. After you peel and slice eggplant, place the slices in a collander, salt them thoroughly and let them drain for about an hour:
2. Rinse the slices and pat dry.
3. Heat cooking oil in a wide skillet. Next to the stove set up three wide shallow bowls with ingredients for coating the eggplant. In one bowl, place flour, a dash of salt and pepper. In a second bowl crack and beat eggs with milk. In the third bowl, closest to the stove, place breadcrumbs.
4. Begin battering eggplant by coating each side of each slice in flour, then dipping floured slice into the egg wash. Finally, press the slice into the breadcrumbs until both sides are fully coated with a thin layer of crumbs.
5. Heat oil to the lower end of the medium-high range and fry each eggplant slice until golden brown, turning over half way through to cook both sides. Don’t over fill the skillet or the oil will cool and you will have soggy slices. Also make sure the temperature doesn’t become too hot or your eggplant will burn. When eggplant is cooked to desired shade of crispiness, remove from pan and place on a large flattered brown paper grocery bag covered with a layer of paper towel to absorb excess oil.
6. After all the eggplant has been fried, drained and cooled it is ready to be layered with sauce and cheese.
7. In a pan or casserole dish, create a single layer of eggplant topped with red sauce and then grated mozzarella cheese. Sprinkle each sauce layer with a few pepper flakes. Continue layering eggplant slices, sauce and cheese until you reach the top of the pan. Then top with an extra thick layer of mozzarella and sprinkle liberally with Parmigiana Reggiano cheese.
8. Bake in a pre-heated 350 degree oven until cheese is golden brown and bubbly. Serve with extra sauce ladled over slices.
BONUS BBQ EDITION!
As an extra-special bonus, here’s a chillin’ and grillin’ piece from our own Roastafarian commenter, Humboldt Blue:
As everyone knows, spring time is the time to get ready for that all-important cooking technique of the south—- outdoor grilling!
I have just found out there are several stores where you can get a FREE Bar-B-Q grill!
You can get a free BBQ grill from any of the following stores:
I especially like the higher rack—which can be used for keeping things warm!
Just make sure to get a metal one… the plastic ones don’t do so well.
Ya’ll enjoy now!