July 15, 2008

Eggplant Parmesan

Due to popular demand (!!!), I am starting to post recipes to go with my Experiments with Food album. The recipes are either my own concoctions or adapted from various cook books, TV shows, food blogs, friends and family. I will try my best to provide references as much as possible. I cannot provide absolute quantities of any ingredients, as I usually eyeball them. I would appreciate any and all feedback!

This one is for my friend Sindhu

I made this most recent Eggplant Parmesan after watching the show Throw down with Bobby Flay on Food Network. Basically I combined ideas from both the chefs on the show.

Eggplants (# depends on how much you want to make)
Mozzarella cheese (fresh)
Pasta Sauce (I used the bottled one)
Red Peppers - roasted, peeled
Herbs - a combo of dried Italian herbs and Basil
Egg - 1, beaten
All purpose Flour
Bread Crumbs
Salt & Pepper
Olive Oil

* Peel the eggplants, slice them - about 1/2 inch thick, place them in a colander, sprinkle some salt and let sit for a little bit.
* I don't like to deep fry, but if you do, go for it!
* Add some oil (I used enough to cover the bottom) on a frying pan, take a slice of eggplant, dredge in flour, dip it in the beaten egg, coat with bread crumbs (I season mine with the Italian Herbs and Parmesan) and fry till brown on both sides.
* I blended the pasta sauce with the roasted peppers, with salt, a dash of crushed red peppers and basil.
* Spread some sauce on the pan in which you are going to bake, add a layer of the fried eggplants, top them with slices of fresh mozzarella cheese. Repeat these layers till you use all the eggplants or run out of room on the dish :) I don't like mine to have more than two layers.
* Finish with a layer of sauce, sprinkle Parmesan. I also add some bread crumbs to the top layer.
* Cover with foil and bake for about 20 minutes, remove the foil and bake for 10 more. It helps to spray some Pam (non stick spray) on the inside of the foil, to prevent the cheese layer to stick to it when bubbling.
* Wait a few minutes, slice it, grind some pepper on top and enjoy!

Here is a link to Bobby Flay's recipe
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