While picking out your eggplants, make sure they are firm and glossy with no impressions. Take the time to go through them all because you are paying for it so you might as well get the best ones available. I spend more time in the produce section than anywhere else in the market. I'm that dude that touches everything looking for the holy grail. You should be too. Slice up 2 large eggplants at about 1/3in, salt them, and place them on paper towels for 15 min per side. In the meantime, make your favorite pasta sauce. That does NOT mean open up a can of Ragu, stupid. I made one with fresh basil and garlic as the primary flavors.
Set up a plate of flour, a shallow bowl of beaten eggs, and a plate of breadcrumbs. Coat your eggplant in flour, run it through the egg wash, and coat it with the breadcrumbs. Fry them in oil over medium heat for 4-5min per side. Set aside.
Place some sauce on the bottom of a large casserole dish. Put down one layer of fried eggplant. Cover with sauce and then rounds of mozzarella. Eggplant-Sauce-Mozzarella. Finish with a little sauce on top and freshly grated parmesan. Bake at 375 and start checking it around 30 min. You want the cheese to be lightly browned and the sauce to be bubbling. My sauce turned out a little runny but once it cooled it thickened up a good bit.
Dinner is served. Best on Earth, bitches. Eat it.
6 comments:
I think it's so cute when you pretend you know how to cook.
You would totally use ragu.
Psht....ragu? NO WAY! I use cans of Hunt's meat flavored sauce.....yeah....meat flavored.
I have only seen three other recipes and this is now number four of the four recipes for eggplant that I will even try. Good one. Your food looks mouthwatering.
Holy shit, on the timing. I just bought an egg plant and am determined to use it althought I have never touched one before. I am making this!
How did it turn out?
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