Sunday, March 28, 2010
IMPT Note: You need to do step 1 the night before you'll be preparing this dish.
6-8 pieces regular eggplant (2 pieces if they're HUGE)
1 can whole peeled tomatoes
1 big can crushed tomatoes
1/2 onion chopped
2-3 cloves garlic chopped
Parmesan Cheese and Quickmelt (I just used processed parmesan and quickmelt. Jean, since ingredients are easier to buy there, you might want to use fresh parmesan cheese then just grate it and mozarella in place of the quickmelt, for sure, yours will be yummier)
1. Cut the eggplants lengthwise around 1 cm thick. Sprinkle some salt on each side. Place a paper towel on a plate. Place one layer of eggplant, then put a paper towel again. Repeat until all your eggplants are on the plate. there should be a paper towel on the very top then place a plate after it (this will help to add pressure on the eggplants to release any excess liquid from them and remove the bitterness of the eggplant). Place in the ref.
2. Next day, remove eggplant from ref, you will notice that your paper towels are very wet from the excess liquid of the eggplants. Remove the paper towels and put the eggplants on a dry plate.
3. Beat an egg or 2 (eggwash). Place some flour in a plate to dredge the eggplants in. Dredge the eggplant in flour then dip in the eggwash. Fry until golden brown. Set aside.
4. Saute the onions and garlic in some olive oil.
5. Add your canned tomatoes. Mash the whole tomatoes.
6. Add some salt, pepper and sugar to remove the acidity of the tomatoes. (tip also, you can add 1 chicken cube to balance the acidity instead of salt)
7. Simmer for a minute or 2 then add some fresh basil-chiffonade (http://www.instructables.com/id/How-to-Chiffonade/).
8. Time to "create" your eggplant parmigiana:
a. Pour some of your tomato sauce (thin lang not to the point na malunod eggplant) in a baking pan. Add one layer of your fried eggplant.
b. Pour some tomato sauce (thin ulit) over the eggplant, sprinkle some parmesan cheese and quickmelt then add another layer of fried eggplant, tomato sauce and cheeses. I make 3 layers usually. On the 3rd layer, since this is your last layer, pour enough tomato sauce to cover your eggplants and then of course your cheeses covering the sauce.
c. Place in oven - 350 degrees F, for about 20 minutes, or until your cheese melts.
Voila you now have your Eggplant parmigiana. I usually serve this with thin spaghetti.