Eggplant Parmesan—an overview
Nov 1, 2010 14:22:58 GMT
Post by Don Cuevas on Nov 1, 2010 14:22:58 GMT
Derived from Marcella Hazan's The Classic Italian Cookbook.
For 6-8 persons, you'll need 2-3 medium eggplants.
Marcella Hazan says to peel the eggplants, but I don't.
They are washed and then sliced lengthwise into 3/8-1/2 inch thick slices.
These are stood on edge in a colander and liberally salted. Leave to stand over a bowl for at least 30 minutes.
It's advisable to rinse them with cold water, then pat dry with paper towels.
Heat vegetable oil in a large skillet 1 inch deep. The heat should be high.
Put as many slices of eggplnt in as will comfortably fit. Fry to golden brown on both sides, hem transfer to a platter or tray lined with paper towels. Continue this until al the slices are fried.
NOTE: do not cook until they are very soft, as they will bake in the oven in the final cooking. On the other hand, they shouldn't be raw inside.
The next steps are assembling the Parmigiana.
Ingredients:
2 cups drained chopped italian tomatoes (or more as necessary)
1 whole milk mozzarella chese, coarsely grated. (Untraditional variant: substitute part smoked provolone.)
4-5 tablespoons freshly grated Parmesan cheese.
1 1/2 tablespoons orégano
Salt
Pepper
2 1/2 tablespoons butter (I don't use this.)
Method:
Preheat oven to 400ºF.
Line the bottom of a deep oiled baking dish (about 10 inches square or a similar size.) with a layer of eggplant slices.
Top with some chopped tomatoes. Add a pinch of salt, some pepper, a tablespoon of Parmesan cheese, and a pinch of orégano.
Continue bilding layers in this way, with the top layer eggplant.
Sprinkle the remaining Parm cheese and dot with butter (Opt.).
Place in the upper third of the preheated oven.
After 20 minutes, pull the pan out and pressing with the back of a spoon, see if there is excess liqid to be removed.
Return to oven another 15 minutes.
Let settle and partially cool before serving.
Noted: There is no breading or flour on the eggplant slices. I don't recommend breading in this case.
There is no garlic in the recipe. You may add a little if you wish.
I've often used a fresh chunky Italian style tomato sauce in place of the chopped canned tomatoes. I don't make long simmered Italian tomato sauces.
I prefer to make the last layer of the casserole chopped tomatoes and a little cheese.
For 6-8 persons, you'll need 2-3 medium eggplants.
Marcella Hazan says to peel the eggplants, but I don't.
They are washed and then sliced lengthwise into 3/8-1/2 inch thick slices.
These are stood on edge in a colander and liberally salted. Leave to stand over a bowl for at least 30 minutes.
It's advisable to rinse them with cold water, then pat dry with paper towels.
Heat vegetable oil in a large skillet 1 inch deep. The heat should be high.
Put as many slices of eggplnt in as will comfortably fit. Fry to golden brown on both sides, hem transfer to a platter or tray lined with paper towels. Continue this until al the slices are fried.
NOTE: do not cook until they are very soft, as they will bake in the oven in the final cooking. On the other hand, they shouldn't be raw inside.
The next steps are assembling the Parmigiana.
Ingredients:
2 cups drained chopped italian tomatoes (or more as necessary)
1 whole milk mozzarella chese, coarsely grated. (Untraditional variant: substitute part smoked provolone.)
4-5 tablespoons freshly grated Parmesan cheese.
1 1/2 tablespoons orégano
Salt
Pepper
2 1/2 tablespoons butter (I don't use this.)
Method:
Preheat oven to 400ºF.
Line the bottom of a deep oiled baking dish (about 10 inches square or a similar size.) with a layer of eggplant slices.
Top with some chopped tomatoes. Add a pinch of salt, some pepper, a tablespoon of Parmesan cheese, and a pinch of orégano.
Continue bilding layers in this way, with the top layer eggplant.
Sprinkle the remaining Parm cheese and dot with butter (Opt.).
Place in the upper third of the preheated oven.
After 20 minutes, pull the pan out and pressing with the back of a spoon, see if there is excess liqid to be removed.
Return to oven another 15 minutes.
Let settle and partially cool before serving.
Noted: There is no breading or flour on the eggplant slices. I don't recommend breading in this case.
There is no garlic in the recipe. You may add a little if you wish.
I've often used a fresh chunky Italian style tomato sauce in place of the chopped canned tomatoes. I don't make long simmered Italian tomato sauces.
I prefer to make the last layer of the casserole chopped tomatoes and a little cheese.
