I apologize for the delay between posts. I caught some nasty germs while on travel, and have been out of it on the couch for the last few days. Sadly, I even gave the germs to my dog so he had a matching runny nose too. I am finally feeling like a functional human, and wanted to post some more recipes!
This recipe is my Pops’s Eggplant Parmesan. I think he get it from one of the Alton Brown cookbooks, but he makes it better. He is able to cut the eggplant so think that it has an amazing texture. I don’t have his skills down pat yet, but I think I did a pretty decent job.
RECIPE: Pop’s Eggplant Parmesan
Makes 4 Stacks
Cast iron pans
8×8 Glass Pan
Oven heated to 375 Degrees
Oil with a high smoke point
1) Core and chop the tomatoes before tossing into a warm cast iron pan.
2) Dice up the last 3/4 of an onion and add it to the tomatoes. Stir and let cook.
3) Line a baking sheet with a paper towel.
4) Slice the egg plant thin and lay the slices out of the paper towel. 5) Heavily salt the eggplant before laying down another paper towel and weighing it all down with a cast iron skillet for 20 to 30 minutes.
6) Pour some dry red wine into the cooking tomatoes and stir.
7) Finely chop up 2-3 cloves of garlic and add it to the tomato sauce.
8) Season the sauce with some basil, oregano, and black pepper and let thicken over low heat.
9) Rinse the salt off the eggplants and dry with clean paper towels. Toss the old paper towels in the trash.
10) In the cast iron pan, fill with a 1/4 to 1/2 inch of a high smoke point oil and begin heating.
11) Lay out three bowls, fill the first with flour, the second with two eggs scrambled, and the third with a mixture of matzah, Parmesan, and black pepper.
12) Once the oil is to frying temperature, take the pieces of eggplant and dip them in the flour, then the egg mixture, and then coat it in the matzah mix. Using a fork for all the dipping with help keep your fingers clean!
13) Fry the eggplant until both sides are golden brown, about a minute a side.
14) Lay the fried eggplant on a baking sheet and keep it warm in the preheating oven while you finish prepping the cheese.
15) Slice about 4 ounces of mozzarella into strips.
16) In a glass dish, place a bit of tomato sauce on the bottom. Layer it with four slices of eggplant, then mozzarella on top and then cheese on top.
17) Repeat until you have four stacks each about three eggplants high. Sprinkle the stacks with Parmesan cheese.
18) Bake in a 375 degree oven until the cheese melts and browns.
19) Serve hot, with about two stacks equaling one serving.
I had a lot of fun with this recipe, because I grew the eggplant, tomatoes, and basil used in it! It was really cool to be able to go into the backyard and pick most of the main ingredients!