There was a time when nothing about eggplant was appealing to me. If it was part of a meal, either on the table or a menu, I avoided it. I don't know that I had ever really tasted it so it was just ignorance that kept me from trying. This all changed in 2005 when one of my best friends, Adelle, cooked eggplant parmesan. I did not want to be rude so I knew I was going to have to eat it. It was with that first bite that I fell in love with this dish and began to appreciate the beautiful, richly colored vegetable.
Adelle learned how to make eggplant parmesan when she traveled abroad to Florence while in college. They taught her well and her version of this meal was nothing short of authentic. I was able to enjoy her rendition of this dish for years. Once she moved away from San Diego, I tried others' versions here and there but nothing came close to being as delicious as hers. Though I missed it, I never tried making it myself. Until now.
Rediscovering The Cook's Encyclopedia of Italian Cooking has been such fun for me. When I read through their eggplant parmesan recipe I was inspired to try it. Since then, I have made this meal twice. Both times it has been a success. For me, it brings back memories of a great meal with some of my best friends.
Eggplant Parmesan
Serves 4
2 lb eggplants (I use 2)
Flour, for coating
Canola or vegetable oil, for frying
1/3 cup freshly grated parmesan cheese
2 cups fresh mozzarella cheese, shredded
salt and freshly ground pepper
Extra virgin olive oil
Homemade Tomato Sauce
4 tblsp oliver oil
1 medium onion, very finely chopped
1 - 2 cloves of garlic, finely chopped
1lb. tomatoes, fresh or canned, chopped with their juice
Salt and freshly ground pepper
Extra virgin olive oil
Fresh basil - few springs coarsely chopped
Italian parsley - same as basil
2 bay-leaves
Wash the eggplants. Cut into about 1/2 inch rounds, sprinkle with salt, and leave to drain for about 1 hour.
Meanwhile, make the tomato sauce: heat the oil in a medium saucepan. Add the onion and cook over moderate heat until it is translucent for about 5-8 minutes. Stir in the garlic and tomatoes. Season with salt, pepper, basil, parsley, and bay leaves. Cook for about 30 minutes, or until all flavors have blended together. Once ready, puree in a food processor.
Pat the eggplants dry with paper towels. Coat each round lightly in flour. Heat a little oil in a large, non-stick frying pan. Add one layer of eggplant and cook over low-medium heat with the pan covered for about 3 minutes on each side. The eggplant should be soft, but not necessarily fully cooked through. Remove from the pan and repeat with the remaining slices.
Preheat the oven to 350 degrees. Grease a wide, shallow baking dish. Spread a small amount of the sauce on the bottom of the pan. Spread a little tomato sauce in the bottom, Cover with a later of eggplant. Sprinkle with a few teaspoons of parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all ingredients are used up, ending with a light covering of tomato sauce and a sprinkling of parmesan. Drizzle a little olive oil on top and bake for about 45 minutes.
