Blue Heron Local Cuisine

Cooking, Eating, and Drinking on the North Shore (and beyond)

Snowy Eggplant Parmesan December 19, 2008

Filed under: Recipe — blueheronlocal @ 4:01 pm
Tags: , , ,

I once lasted through a freak snowstorm in North Carolina, where it snowed an unheard-of two feet and everyone lost power, with a huge pan of eggplant parmesan. My truck was stuck in a snowdrift, and the two plows that the town of Chapel Hill found somewhere took their time to get to our little street, so I ate a lot of eggplant parmesan. I still love it though.
2 lbs. eggplant
breadcrumbs
cornmeal
parsley
rosemary
parmesan cheese
one onion
a ton of garlic
oregano
red wine
tomatoes
red pepper
ricotta
mozzarella

 

First slice a pile of eggplants into very, very thin rounds. Make breadcrumb mixture. This can be made from homemade breadcrumbs (toast stale bread until quite dead—but check for mold first), bought breadcrumbs, crushed-up cornflakes, wheat germ, anything. I usually use a combination of bought breadcrumbs and cornmeal. Add parmesan cheese, parsley, and rosemary to your breadcrumb mixture. Set up your breading station. You will need: a saucer or shallow bowl of milk, a bowl of your breadcrumb mixture in all of its improvised glory, the pile of sliced eggplant, and a cookie sheet that has been rubbed lovingly with olive oil. Dip both sides of the eggplant firmly in the milk and then in the breadcrumbs. Place on cookie sheet, overlapping slightly. Put the eggplant under the broiler for 5 to 10 minutes, or until the eggplant becomes crispy. Turn once, during the broiling process.

 

Preheat the oven to 350.

 

Next, make the sauce. Fry up an onion and a ton of garlic in olive oil over medium-high heat. When the onion starts to get limp, add fresh rosemary, parsley, oregano, and pepper. Saute for a few minutes and then deglaze the pan with last night’s red wine. Add a quart of your home-canned tomatoes. Add a red pepper. Simmer until you can’t stand it any longer.

 

Slice up your fresh mozzarella. You definitely need to try a few pieces to make sure it’s OK to serve to your loved ones. Stir some parsley in your ricotta cheese.

 

Set up your layering station. Slosh some sauce at the bottom of a casserole pan. Add eggplant, sauce, ricotta, and mozzarella until you reach the top of the pan or run out of ingredients. Save a little parmesan for the top. Bake for 20 minutes at 350F, or until cheese gets all sizzly.

 

The preheated stove will warm your kitchen. Drink some of that wine. Eat your eggplant parmesan. Wait out the snowstorm in style.

 

-goldlentil

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