My favorite version for eggplant parmesan comes from Cook's Illustrated.
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.
Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food
Comments
Donna