Monday, August 29, 2011

Eggplant Parmesan (baked)

Its 'hurricane' day, and we were stuck at home thinking a hurricane was going to come. We were so excited about having a huge storm and strong winds, and the idea of just looking outside and being completely safe at home, but alas, no hurricane came and it was a huge disappointment.

Anyway, we got three large eggplants from the farmers' market yesterday for $1 a pound (really cheap!) and decided to make eggplant parmesan. I have no idea why eggplant parmesan is named as it is because the main cheese used in eggplant parmesan is mozzarella! Anyway, here goes!


Ingredients:
  • 3 large eggplants
  • 2 eggs
  • Italian breadcrumbs

Sauce:
  • 1 can of crushed tomatoes
  • 5-10 basil leaves (or dried basil flakes)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano flakes

Method:
  • Before attacking the eggplants, make the tomato sauce by combining the crushed tomatoes, basil leaves (flakes), garlic powder and oregano flakes together. 
  • Bring to a boil, and then let cool.

tomato sauce
For the food prep, we have Jas, Mr Fix-it extraordinaire with the eggplants. Slice the eggplants, and remove the skin. (These big eggplants have a really tough skin, unlike the slimmer Chinese eggplants, which have a softer skin.)

Jas, Mr Fix-it extraordinaire
slice your eggplants
de-skin your eggplants
  • Then, set up a breading station. Station 1 - unbreaded eggplants; Station 2 - beaten eggs; Station 3 - Italian breadcrumbs and Station 4 - breaded eggplants.

breading station
breaded eggplants
  • Bake the breaded eggplants in the oven at 375F for 15-20min, or until they are slightly soft.
  • When the eggplants are baked, its time to assemble the eggplant parmesan. In a 13X9 baking dish, cover the bottom of the dish with tomato sauce. 
  • Add a layer of eggplants, and cover the eggplants with tomato sauce again. 
  • Repeat the eggplant and sauce layers until all eggplants and sauce are used. 
  • Cover with a layer of mozzarella cheese and some parmesan cheese. 
  • Add some basil leaves if you like. Bake the dish at 350F for 20 to 30min or until the cheese melts.


pre-baked eggplant parmesan
baked eggplant parmesan

No comments:

Post a Comment