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Thats’a nice……..eggplant parmigiana

By April 3, 20113 Comments

So First and foremost this is a BBQ blog but since it was snowing today we kept it indoors, Wife decided she wanted an eggplant parmigiana so want momma wants momma gets. Couple of disclaimers I never measure anything so note that my measurements are all plus/minus. This turned out real good. I think I would have liked to have made some garlic bread to go with it other than that I was pleased so was Heidi so was Tori, I would have also added some chorizo if I was going the not Vegetarian route.

Total Prep Time: 3 minutes  Total Cook Time: 35 Minutes

Here’s what you need:

3 medium eggplants really only need 2 but  I ended up eating several of the “eggplant chips” as I was preparing the dish
3 Cups of your favorite restaurant red sauce – I think its easiest to go to your favorite restuarant and get it to go – I have few different ones I make that I like but in the interest of time I find  that its easiest to go get it. NOTE – Nothing from a jar in a grocery store works for me after you make your own.
3 Cups Mozzerala cheese
1.5 Cup Grated Parmesan reggiano cheese
3 eggs
2 C All purpose flour
3 Cups BreadCrumbs (I usually use Panko but we were out of them)
3 TBL Italian seasoning
1 Small package of penne pasta
1/2 C Archer Farms Mediteranean oil (garlic and herb infused)
Salt and Pepper and Curly Parsley for garnish

Prepare a dredging station by laying out the eggs, flour and mixing breadcrumbs with 1/2 C parmesean cheese and itialian seasonings. I encourage you to taste your breadcrumb mixture and add more or less of whatever you like, you can add crushed red pepper to kick it it up a notch. Eggplant gets sliced in even 3/4 inch slices then will get dunked on both sides in flour then egg and then breadcrumbs and go right into a hot skillet with mediterreanean oil

dredging station

I sautee each until golden brown over high heat about 3-4 minutes on each side – Note I use a fresh batch of oil with every 2 pan fulls as I dont want burnt breadcrumbs to get into the eggplant. When done I put them on a paper towel and hit em with salt and pepper right as they come out of the oil.

I finish this untill all eggplant is sauteed up golden brown – These eggplant chips are damn good hot coming off the skillet so go ahead and eat some’ after you salt and peper themOnce completed I start boiling some water for the penne and begin to layer a brownie pan with the eggplant goodness. I start with a small layer of sauce mostly to ensure nothing sticks to the pan I am sure hit the sides. I then place a layer of eggplant then sauce then mozzerala then grated parmesean reggiano. I completed this process for 2 full layers.

I put into the oven on the middle rack at 375 for 15-20 minutes untill cheese melts and I get the color I am looking for. I also dropped the pene about 5 mintues in so that it was done right as I took out the eggplant. I left about 3 TBS of the pasta water that I seasoned with salt and put in about 1 cup of sauce to the cooked pasta. It is important to let the eggplant rest for 10 minutes to ensure your squares dont fall apart on you. I served a square of the eggplant over the penne with some Firestone Cab. It was awesome! I added red pepper flakes to mine cuz daddy likes it SPICY! I also hit it with the green parsley once it came out of the oven. You can also garnish with grated Parmesean Reggiano as well, I did. Enjoy!

Resting after the hotbox

GQue Eggplant Parmigiana with Penne and Firestone Cabernet


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