Tuesday, 10 August 2010

Culinary adventure: Touring Italia

On the weekend I cooked Eggplant Parmesano, using a recipe I recently enjoyed at a friends' home.  It definitely needs some altering... the measurements on my print-out were way off (I used extra sauce, bread crumbs, and eggs), so I'm going to adjust them for next time.  I also added onion, garlic, and oregano powders (oh, and plenty of red pepper flakes on my own plate, since I'm a huge fancier of spicy food!).

Eggplant Parmesano (from AllRecipes.com)
 Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 10
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) pkg mozzarella cheese,
shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

When my mum was out visiting back in April, she and I made a positively delicious, traditional version of this (which means it was obviously more fattening, ha) using Mario Batali's recipe here.

Of course, there is always a perfect wine pairing.  This meal's bottle was Chilean, Conche y Torro's Carmenere.

Buona notte e buon appetito!

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