There are some meals and dishes that are very personal and nostalgic. Hearing about someone cooking them, smelling them, or tasting them takes you back in time. And sometimes its the other way around, remembering a certain memory takes you back to that food you were […]
Last summer, my family and I travelled to Italy. Something about this fascinating country draws you to it’s cuisine. I have never come across a person that doesn’t like Italian food, have you? It goes without saying, everything from the vegetables on their pizzas, to […]
An Italian dish my husband and I will ALWAYS order at our favorite Italian restaurants. We have only recently gotten into eggplants, and you will see the various recipes we’ve tried and have become so loyal too. The fluffiness of the eggplants sunk into melted cheese is so heart warming and surprising very light! This can easily pass as appetizer for dinner or a quick lunch. I have slipped some lasagna sheets at times when this is the only dish for lunch… just so it gives that extra feeling of “fullness”.
Eggplant Parmesan
2016-06-12
: Up to 8
: 2 hr
: 1 hr
: 3 hr
: Medium
The only demanding part of this recipe is the preparation of the eggplant. Other than that, it's pretty straight- forward.
By: scarletradish@gmail.com
Ingredients
2 large eggplants
1/2 cup flour
1 TB oregano
1 TB fresh thyme
1 tp salt
5 eggs
1 cup breadcrumbs
1/4 cup olive oil
3 onions, diced
6 garlic, crushed
1 TB red pepper
1 TB sugar
1 tomato, diced
1 pack tomato paste and 1 pack Pomi
Salt and spice to taste
1 1/2 cup mozzarella
1 cup parmesan
1 handfuls fresh basil leaves, washed and drained
2 cups vegetable oil for deep frying
Directions
Step 1 Wash and cut eggplants into thick rectangular slices
Step 2 Sprinkle with salt and place in a pan with paper napkins on top and below with a heavy pan on top for 1H30M This will eliminate bitterness
Step 3 Preheat oven at 350 degrees C (170 degrees F)
Step 4 Prepare 3 bowls- one for (flour, oregano, salt, thyme mix)- one for eggs- and one for breadcrumbs
Step 5 Dip eggplants into flour mix, than into eggs, and then into breadcrumbs, deep fry
Step 6 For the sauce, fry onions and garlic in olive oil and gradually stir in red pepper, sugar, tomato, tomato paste and Pomi, and salt and spice, keep the sauce chunky (not too water and not too thick, add 2TB water if too thick)
I'm so excited to finally be sharing with you my true passion! It took me so long to figure out what it was that I love doing in life. And just like that, literally overnight, my world flipped and everything in this world became so colorful. I see color more vividly now, I notice light more. I have always loved colors, but the colors that are displayed through nature are my favorite :). I really hope you enjoy following me on my journey as I capture the most beautiful food in the most beautiful light...