Monday, August 31, 2009
My favorite version for eggplant parmesan comes from Cook's Illustrated. (You need to either have the print version of this magazine, buy the back issue, or, become an online subscriber. It's an excellent magazine that places the science of cooking right next to best practices in the kitchen.)
I've learned to vary this recipe to my own tastes -- namely, double the amount of sauce they call for. I have also learned that they ask for far more flour in the dredging process than you really need; you can safely use half, or even a third or a fourth of what they call for -- you can always start with less and add more. The bread coating is also more than what is needed, but should only be reduced by about 25%.
Begin by slicing, salting, and draining your eggplant.
Then, dredge the slices in flour, eggs, and a combination of bread crumbs and Parmesan.
The secret step in this recipe is to bake the eggplant slices before adding them to the casserole. This creates a barrier to the tomato sauce, keeping the eggplant from getting soggy.
While the eggplant is baking, make your sauce.
Assemble the casserole.
Just 15 minutes until dinner!
This was served with a simple garden salad. The cucumber and red onion came from the farm box. The leaf lettuce came from H.E.B.
And, dinner is served. Heavy on the carbs (just like I like it) with a very mediocre slice of boule from Upper Crust Bakery. Rather dry, but, will probably make good French Toast later.
Farm box ingredients used: eggplant, basil, cucumber, red onion.