Monday, January 07, 2008

Eggplant parmesan

One of my favorites I don't make it often as it takes around 45 minutes to put together. But oh so yummy. We had it for dinner last night and again tonight. Just slice the eggplant. Dip slices in flour, egg and bread crumbs. Fry till brown. Layer in a casserole pan. Top each slice with mozzarella or swiss cheese and some tomato paste diluted with a little water or wine. Top the entire shebang with grated Parmesan and bake at 400 degrees for 15 minutes. It's the pan frying of the eggplant that takes so long in the preparation but a must do step otherwise the eggplant would be tough and uncooked.

4 comments:

Cris in Oregon said...

Your creating. That looks colorful and wonderful.

human being said...

Mmmmmm...
I had my lunch just an hour ago and now reading this post and seeing the picture I'm hungry again!
We have also some dishes with eggplant in Iran... they are yummy, too.
One of them is just simple fried eggplants with Kashk( a paste prepared from the water remaining in the process of cheese making).

Lynn said...

This is absolutely one of my most favorite dishes. I order it in very good Italian places. I used to make it years ago. DH does not like eggplant at all. He says this is why he took over the cooking some years ago. Bon Appetite.

sukipoet said...

I have a little notebook in the storage unit, sigh, with about 5-6 different eggplant recipes noted. I order it in restaurants on occassion too but you are right, they have to be "good" restaurants as so many places they don't really know how to prepare the eggplant properly and it's tough or greasy. hb your version sounds yummy too.