Monday, May 31, 2010
I've grown and evolved and grown accustomed to various things now, but spaghetti Bolognese is not and never will be one of them. In the same vein is anything parmigiana. But if you're putting crispy-crumbed eggplant in there, and cheese is involved, I'm not going to say no! Parmigiana is, in most people's view, delicious. As is this one.
Now you can either make this the way I do... one layer... but I don't know that it is strictly kosher. I think the "done" thing is to layer it. You can do whatever you like, it'll still taste good!
1 eggplant, sliced into 'fillets'
breadcrumbs with grated parmesan, dried oregano, salt and pepper mixed in
1 quantity tomato sauce (recipe follows)
1 onion, diced finely
1 clove garlic, minced
1 can diced tomatoes
1 teaspoon tomato paste
1 teaspoon balsamic vinegar
pinch sugar, salt and pepper
whatever Italian herbs you want to throw in
1. Dip each eggplant fillet in the egg, and then into the breadcrumbs to coat.
2. Leave to sit for a bit to enable the coating to stick.
3. Make the tomato sauce: saute the onion in olive oil until translucent. Add the garlic and saute for about a minute. Add a the tomatoes, tomato paste, vinegar, sugar, salt, pepper and herbs. Bring to a boil and then simmer for the time it takes for you to fry the eggplant - 15-20 minutes or so.
4. Heat a fair amount of olive oil in a large frying pan - Anywhere from 1/4 to 1/2 a cup. These suckers um... suck up a lot of oil! Get it fairly hot and place the crumbed eggplant in an even layer. When it is golden brown underneath, you can flip them over, and turn the heat down to medium, medium-low. The aim is here to cook them through without burning the outside.
5. Preheat your grill/broiler.
6. Place the cooked eggplant in a layer, spoon over the sauce and add cheese to the top. Stick under the gill/broiler until cheese is golden brown and bubbly.