Wednesday, March 6, 2013

Eat Me: Eggplant Parmesan

I am not a cook. I fucking hate it, and I suck at it. However, I am now being forced to learn how to fend for myself since my wonderful cook of a husband has to work most nights. This was my first time cooking Eggplant Parmesan, but it is something I have watched my husband cook a thousand times before, so I thought I could pull it off. First you need an eggplant, of course. This was a medium sized one. I sliced it lengthwise, had to be different... Cutting it in half first, then those halves in half. Two of these will have a whole side nothing but skin so slice the skin thinly to remove most of it.
The next step is VERY important,the salting of the eggplant. This is done to remove the moisture from inside the eggplant. Use a coarse salt like sea salt because you do not want the eggplant to absorb a lot of it. After salting both sides place on a rack for about 10-15 minutes.

You will begin to see the water accumulate on the surface. Rinse the salt of and pat dry. Now it's ready to fry!!! So get your oil up to temp in a large pan. You will only need about a half inch of oil to fry in. Also turn your oven to 375.

Like most breading processes, you will need three "stations". First is the flour, then a couple beaten eggs, and finally bread crumbs. Working with one piece at a time, coat an eggplant slice in flour, then dip it in the egg, then dredge it in the bread crumbs.

Then fry away! When they are golden on both sides, drain on some paper towels. While they are sitting, get out your baking dish, and coat the bottom with a little sauce. I used spaghetti sauce in a jar.

Place the eggplant on the sauce...

Top with more sauce and CHEESE!!! I used about a half of a bag of that "Italian blend"....

Throw it in the oven, bake for 10-15 minutes, until cheese is all bubbly delicious.

...and serve with spaghetti and a simple salad of greens with a red wine vinaigrette. So simple even I could pull it off!!! Fuck Yeah, look at that shit!!!

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