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Eggplant Parm: I Did It MY WAY

Actually, I did it my mom's way.

I have learned a lot about eggplant parmiggiano this week on the Slow Talk Food Message Board (for Premium Members only). There has been an informative and passionate discussion going on (also known as the Great ST Eggplant War).
It inspired me to make eggplant parmiggiano for dinner.

Slice two large eggplant (10 to 12 slices each). Wash and sprinkle with salt. Let drain in a colandar for 30 min. Heat olive oil in a heavy skillet. Dry eggplant slices thoroughly patting with paper towels. (My mom used to lay them out on the patio table to dry in the sun.)

Dredge eggplant slices in flour, dip in egg, then coat in breadcrumbs. Fry coated eggplant slices quickly in hot oil.
frying%20eggplant.jpg

Drain on two layers of brown grocery bags.
draining%20eggplant.jpg

%20Pre-baked%20eggplant%20parm%2007.jpg

I used a quart of sauce I had in the freezer. Put a thin coating of sauce in bottom of baking pan. Layer fried eggplant slices with sliced fresh mozarella, sauce, grated parmignano, chopped fresh basil. Repeat. (I made one for dinner, and one to freeze.)


Bake at 350 for 40 min. That's my pretty new baking dish from Orvieto!
Baked%20eggplant.jpg

Comments (7)

It looks splendid and the dish looks like Montelupo pottery, of which I have one stunning example. You must come to lunch or dinner next trip.
BUT, I can't eat this. It keeps yelling from inside my mouth, "I'm fattening!" It quite spoils the pleasure. It was the first dish I ever made with eggplant, too. I taught myself to eat a veg I didn't like by making it into a yummy thing that bubbled up in oily splendor. So, you know I like it.

girasoli:

Palma,
That dish looks so "ono"! After having a great eggplant parmiGGiano dish while in Rome, my mouth has been watering for more. I am too lazy to do the deep frying thing though so I am on the lookout for the frozen grilled eggplant Maureen mentioned. Brad sure is a lucky person to get to enjoy your cooking!

Palma - this looks great. I wonder if my version will look nearly as good. OK I know it won't. . . . you shall have to count your pottery before the GTG! LOL

Palma:

Thanks for the compliments Judith, Girasoli and Jerry!

I'm NOT a big eggplant fan, but this WAS really good, and the eggplant came out perfectly. My mom used to make it, but I wouldn't eat it, so she would make the same thing for me with veal cutlets instead of eggplant. This is the first time I have made this myself. After that thread, i HAD to try it.

There's another pan in the freezer, so come on by!

Palma, This looks great! I love the baking dish. I'm also dying to see "No Reservations". I'm starving now...:)

Janice:

What a lovely dish, and your photo is cookbook worthy!

Look for Mostly Martha in the video store. It's the basis for No Reservations and far superior.

Off to cook dinner though my efforts won't warrant a close up because I will be using a Pyrex dish. You put us all to shame, girl!

Wow! that makes my mouth water. I've heard about your blog but never looked at it except for a glimpse. I want to put a photo on the top of my blog as beautiful as yours.
Angie

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