This week’s Off The Counter features my somewhat famous Eggplant Parmesan. Preparing this labor intensive, and, at times messy recipe, is a sure sign that I’m becoming one with our new kitchen. With a little help from Zoe, lots of seasoned breadcrumbs and a combination of cheeses, our first homemade melanzana dish (ingredients and instructions below) was a huge success. Take a look at how it came together:
I’m not sure what I enjoyed more, the view from the kitchen or the eggplant extravaganza…
2-3 egglants, 3-4 eggs, 1-1 1/2 cups milk, panko and italian breadcrumbs, canola oil, salt, pepper, tomato sauce, fresh ricotta and mozzarella cheeses, brown paper bags, and a sprig or two of basil.
Peel and slice the eggplants to about 1/4″ thickness and salt them. Beat the eggs and add them to the milk in a flat bowl or pyrex dish. Combine the bread crumbs in another similar bowl. Dip the sliced eggplant in the egg/milk mix and then coat it with the breadcrumbs. Fry to golden brown. Allow the fried eggplant to drain the excess oil onto the brown paper bags. Layer the fried slices with your tomato sauce and the cheeses. Put in the oven for 10 minutes or so at 200 degrees to blend the flavors. Enjoy!