Eggplant parmigian recipe How to prepare
Ingredients:
eggplant
fresh bread crumbs
egg
milk
flour
mozzarella or other cheese of Italian quality
a lovely spaghetti sauce made from puree
fresh herbs such as basil, parsley and of course fresh garlic
First off, our aim is to slice as thin as possible, the eggplant,
lengthwise removing the ends . It is not necessary to peel the eggplant
other than for your first and last slices. The sliced eggplant is
then layered in a pan and salted in order to remove as much water
as possible. This process usually takes a few hours. The eggplant
is then breaded in the usual manner. Flour, eggwash-about 1 egg per
cup of milk and then into the breadcrumbs, sifting out both the flour
and the breadcrumbs if they get lumpy. The object now is to fry the
breaded eggplant, in a light flavored oil that doesn't burn....and
as we fry we must take care that the oil does not burn from the breadcrumbs,
dicarding it if necessary and freshening the pan with new oil. If
you are frying quantity, heat your oven to a low temp and place your
eggplant on paper toweling to absorb oils. We then place the fried
eggplant on a nice warm plate, covering it as much as possible with
one layer. Cover it with shredded cheese and then cover that with
sauce. Finally, say a prayer to god everynite for this wonderful recipe.
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