Eggplant Parmigiana (Version 1)

Eggplant Parmigiana (Version 1)

I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young! 

For this recipe you will need:

2 firm eggplant

salt

several flat plates

2 plates for dredging your eggplants

3 cups of sauce (meat or vegetarian, made ahead)

2 cups of mozzarella

1 cup Parmigiana Reggiano

A deep baking dish 11x13

Be sure and purchase eggplants that are firm.  Remember to slice thin, but not to thin, sprinkle with salt and set with paper towels in between the layers.  It doesn't matter how fresh they are, eggplants under salt will always draw out the bitterness of the eggplant. 

After a few hours wipe the eggplants with paper towels and set the slices on a clean dish. You will notice lots of water naturally coming away from the eggplants. Be sure and dry the eggplants thoroughly.

Place two dishes (deep), one with 2 eggs and the other with all purpose flour

Place some sunflower/ olive oil (combination), into a wide frying pan and set the heat to medium.

Pass the eggplant in the egg, then pass in the flour.  Make sure the eggplants are well coated. 

Carefully drop them in the hot oil.  They will turn golden fast.  Turn them over for a minute or two.  Then place on a paper towel to drain and cool.

After they are all fried. Set them aside.

Your tomato sauce should be ready ahead (I keep several differenct sauces in the freezer ready for times like this).

Then, alittle sauce in the bottom of your baking dish, some eggplants, cheese, parmigiano Reggiano and repeat the process (much like a lasagna). Keep going until you get to the top.  Leave a 1/10 of an inch so you leave room for your dish to expand while the cheese melts as it cooks. 

Place covered in a 350F degree oven for 20 minutes on bake/convection.  Uncover until the cheese turns golden and melts on top thoroughly (About 10 minutes).

Be sure and have plenty of crusty bread alongside.

I think I'll eat this all by myself (just kidding)!  It's hard to resist! 

Special Note:  You will need at least 5-6 eggs as the eggplants will absorb the egg quickly before frying. Don't panic, just enjoy!! Buon Appetito! 

Lazy Lasagna

Happy New Year Everyone!  This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet.  So much of what I had reviewed was excessive.  You don't need alot of ingredients to make something delicious.  I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree.  Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go. 

- glass baking dish (medium size)

- half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna. 

- 2 cups of sauce (I made a quick sauce with 2 links of italian sausage, sofrito of onion, celery, carrot and garlic and 2 cups of peeled tomato), I also like to  keep some ready made in the freezer.

 - 1 cup Parmigiano Reggiano cheese

- 2 cups mozzarella (plus more if you like)

6- 2 cups sautéed spinach (frozen variety, drained, sauted with several tablespoons of olive oil and garlic)

- 1 cup of ricotta (whole milk is better)

Method:

Place a large pasta pot on the stove to a rolling boil.  Cook your pasta noodles for 6-7 minutes (extra al dente). Have all your ingredients ready to assemble.  I buttered my baking dish to keep my pasta from sticking to the pan later. I had a large bowl ready to mix everything together. Simply reserve some cooking water (about a 1/3 of a cup and set aside), just in case you need it later. Make sure your pasta sauce is warm too. Drain your pasta, then add the sauce, cheese, mozzarella and mix. You can mix in alittle reserved cooking water here to thin out your sauce if you like. Save you ricotta and spinach to spoon and spread on top.  I 'll admit it .  I used extra mozzarella on top. You can now store it overnight in the refrigerator if you like covered in foil. Place your Lazy Lasagna into a preheated 350 degree oven for 20 minutes covered well with foil.  Remove the foil and cook for about 20 minutes more until everything is melted and slightly crispy on top.  Let rest 10 minutes before serving.  If you cut it while it's super hot it will fall apart, so be patient. Good things come to those who wait!  Buon Appetito!  Saluti, Barbara 

*** special note:  Please don't call sauce "marinara." Marinara means someone who sails in Italian therefore referring to the sea or fish. If you ask for marinara sauce in a proper italian restaurant in Italy, you will get a fish based sauce.  This is a meat based sauce made with sausage. There must be some history behind why here in the states that is what you hear people say when referring to sauce both in restaurants and by cooks.  Quite frankly, I would like to forget it. Whatever you call it, remember to call it delicious and as always made with love, just don't call it marinara.