Food Friday Featuring: 4-Ingredient Eggplant Parmesan
When it comes to home-cooked meals, I tend to resort to the classics of my childhood. I was never picky, lucky for my Mother, and would even eat my veggies. As an adult one of my favorite vegetarian dishes is Eggplant Parmesan, or Melanzane alla Parmigiana as my family calls it.
It is seriously one of the most simple dishes to prepare as long as you have a few staple ingredients on hand, and can be whipped up quickly. The most labor intensive part is preparing the eggplant, but this can be done is so many ways the options are endless.
My Mom tends to fry them in a dry pan (no oil) until browned. I like to either BBQ them ahead of time and leave them in the fridge, bake them, or I often use my big electric griddle to save time and cook more at once. The main trick with eggplant that I learned a LONG time ago, is that once you slice them, you sprinkle them with salt and let them sit for a bit which draws out some of the bitterness. You can actually see clear bubbles form after they have been sitting for a bit, and you simply need to pat them dry. It makes a huge difference in flavor.
As far as skin goes, I like it, and only peel it for the sake of my Mother and Husband.
Happy Food Friday everyone!
The ingredients for this recipe are varied depending on size of pan you use, etc. I used a 9″ round pie pan in this recipe.
1 jar of favorite tomato sauce
2 cups shredded mozzerella cheese
1/2 cup grated parmesan cheese
2 eggplants sliced
1. Slice eggplant, spread out & sprinkle with salt. Let sit for 10 minutes & pat dry.
2. Pan fry in dry pan until golden brown and set aside.
3. Begin layering in pan. Spread sauce on bottom and cover bottom with eggplant. Next put sauce and both cheese on top. Repeat process with eggplant until you reach top of pan. Sprinkle cheeses on top and bake at 375F for 30-40 minutes or golden brown.
Serves 4-6 people.