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Saturday, July 21, 2012

Best Eggplant Parmasan

    This recipe goes against what I have been trying to do healthwise--frying.  But this dish is worth it.  With eggplant in season know this is the best eggplant I have ever tasted.  I first had this at Salute Ristorante Italian on Main Street in Laurel and have finally learned how to make it at home.  The secret to this recipe is that the eggplant is coated in a mixture of grated sharp cheddar and parmesan cheese.  Here is how to make it:

1. Slice eggplant into 1/2 inch slices.  I peel the skin of eggplant off.
2. Wash in egg wash and then roll in a mixture of flour and breadcrumbs
3. Put the eggplant back in the egg wash and then roll in the mixture of grated cheddar and parmasan cheese.  Coat the slice well with the cheese.
4. Place the slices in the freezer for 15 minutes.  This will keep the cheese from melting too quick in the frying.
5. After the freezer fry the slices in hot oil until brown and crispy on both sides.
6. Pat fried slices on a paper towel to get off excess oil and then place on a baking sheet.
7. Add a good tomato sauce to each slice and bake at 350 degrees for 10-15 minutes.

I like to use Don Pepino pizza or spaghetti sauce.
 For a nice finishing touch you can chop some fresh basil to put on right before serving.

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