Eggplant Parmesan is no stranger to the Sugermeyer/Pasquarella kitchen. It is one of those go-to staples that is simple and delicious. Tonight's version, however, was off the charts. I attribute this to two factors:
1) Japanese Eggplant
2) Homemade Tomato Sauce
An unfortunate produce pick turned into a fortuitious opportunity for us...Derek had bought a standard eggplant from the store and when we started to peel it, it was still green! And we didn't think an unripe eggplant would taste any good, so Derek ran to Safeway and picked up a Japanese Eggplant. Best choice of the evening!!
To make the Japanese Eggplant Parmesan
2 Japanese Eggplants, peeled and sliced into about 3/4 in rounds
1 egg
1/2 cup flour
1 tsp Emeril's Essence
1 cup plain breadcrumbs
1 tsp dried thyme
EVOO
1.5 cups tomato sauce (homemade)
3-4 oz. fresh mozzarella, thinly sliced
1/4 cup parmesan, finely grated
1) Salt the eggplant rounds and let them sit in a colandar for at least 15 minutes - this helps remove any bitter quality the eggplant may have. You'll see the eggplant start to "sweat". Rinse off eggplant before moving on to the next step.
2) Prepare the following individual bowls or plates:
- Flour mixed with Emeril's Essence
- Beaten Egg
- Breadcrumbs mixed with Thyme
3) Dip each eggplant round into the flour, egg, and then breadcrumb mixtures, making sure to tap off any excess ingredients between each "dip"
4) Heat oil in a pan - make sure do to a decent amount so the breadcrumbs don't stick or simply turn black.
5) Working in batches, pan fry the eggplant rounds, about 4 minutes per side - until browned.
6) In an oven proof dish, pour tomato sauce to lightly cover the bottom. Place a layer of eggplant rounds on the tomato sauce. Top each round with a good dollop of sauce. Place a piece of Mozzarella on top of each round. Add a second layer of eggplant, tomato sauce and mozarella.
7) Sprinkle grated parmesan cheese over top.
8) Place eggplant in a preheated oven (375 degrees) and back for around 25-30 minutes, or until the cheese begins to bubble and brown.
Serve plain or over spaghetti.
Our wine went PERFECTLY with the meal. It was a special find from up in Russian River Valley - an 03 Zinfandel from Battiglini - signed by the Italian winemaker. It has a disctinct old vine, homemade taste that is really comforting. Around $25 per bottle. We got two - down to one now, guess we'll have to go back!!
1) Japanese Eggplant
2) Homemade Tomato Sauce
An unfortunate produce pick turned into a fortuitious opportunity for us...Derek had bought a standard eggplant from the store and when we started to peel it, it was still green! And we didn't think an unripe eggplant would taste any good, so Derek ran to Safeway and picked up a Japanese Eggplant. Best choice of the evening!!
To make the Japanese Eggplant Parmesan
2 Japanese Eggplants, peeled and sliced into about 3/4 in rounds
1 egg
1/2 cup flour
1 tsp Emeril's Essence
1 cup plain breadcrumbs
1 tsp dried thyme
EVOO
1.5 cups tomato sauce (homemade)
3-4 oz. fresh mozzarella, thinly sliced
1/4 cup parmesan, finely grated
1) Salt the eggplant rounds and let them sit in a colandar for at least 15 minutes - this helps remove any bitter quality the eggplant may have. You'll see the eggplant start to "sweat". Rinse off eggplant before moving on to the next step.
2) Prepare the following individual bowls or plates:
- Flour mixed with Emeril's Essence
- Beaten Egg
- Breadcrumbs mixed with Thyme
3) Dip each eggplant round into the flour, egg, and then breadcrumb mixtures, making sure to tap off any excess ingredients between each "dip"
4) Heat oil in a pan - make sure do to a decent amount so the breadcrumbs don't stick or simply turn black.
5) Working in batches, pan fry the eggplant rounds, about 4 minutes per side - until browned.
6) In an oven proof dish, pour tomato sauce to lightly cover the bottom. Place a layer of eggplant rounds on the tomato sauce. Top each round with a good dollop of sauce. Place a piece of Mozzarella on top of each round. Add a second layer of eggplant, tomato sauce and mozarella.
7) Sprinkle grated parmesan cheese over top.
8) Place eggplant in a preheated oven (375 degrees) and back for around 25-30 minutes, or until the cheese begins to bubble and brown.
Serve plain or over spaghetti.
Our wine went PERFECTLY with the meal. It was a special find from up in Russian River Valley - an 03 Zinfandel from Battiglini - signed by the Italian winemaker. It has a disctinct old vine, homemade taste that is really comforting. Around $25 per bottle. We got two - down to one now, guess we'll have to go back!!
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