Wednesday, September 22, 2010
This here is eggplant parmesan. While I love it- it sure is a pain in the neck to make. It's so worth it though. Always when I make it, I make three batches. One big one and two smaller ones for the freezer. We get our fill while eggplant is in season and stock up for a day when I have other things to do and need some "fast food". My husband always says when I make these big batches, lets eat it all now. You can tell he does not do the cooking. If he did he would understand that the foods I freeze come in handy at a later date when I am either too busy or bored with cooking.
I do peel my eggplant because I hate dealing with the skin if it is not tender enough. I want to eat my eggplant parm unencumbered by pieces I have to get rid of while eating.
For a modest 1- 9x13, you will need:
6-8 eggs, beat in a bowl
3-4 cups seasoned bread crumbs
approximately 4- 10 inch eggplants
8- 10 cups marinara sauce
1 cup parmesan cheese, grated
2 cups, plus canola oil for frying
Peel and slice in 1/2 inch slices. This was my sous chef- oh, the abuse he takes for this crazy baker/cook.
Bake in a 375F oven for about 45 minutes, covered with foil. The last fifteen minutes remove foil.