[Sinatra]

I cooked one of my favorite dinners tonight! It was delicious!

I made Eggplant Parmigiana, a Green Salad w/ a Balsamic, Lemon and Olive Oil Vinaigrette, and Tomato, Basil Bruschetta. (Parmigiana recipe below)


Eggplant Parmigiana

(1) 20 basil leaves, diced
(2) 1 small onion, diced
(3) 2 tablespoons diced shallot
(4) 2 cloves garlic, minced
(5) a pinch of red pepper flakes(be careful,this packs some heat!)
(6) 3, 15-ounce cans crushed tomato
(7) 1/4 cup olive oil
(8) 2 medium eggplant
(9) 1-1/2 cup grated mozzerella
(10) 2 cups finely grated parmesan (use the real, not the stuff in a can)
(11) About 2 cups vegetable oil for frying
(12) About 1-1/2 cups all purpose flour for dredging

For the sauce. Combine garlic, onion, basil, red pepper flakes, and olive oil. Simmer for about five minutes over medium heat and then add the tomato. Season with salt and pepper and let simmer for about 30 - 40 minutes. Set aside or store in the refrigerator until you're ready to layer it with the eggplant. The sauce is best when it's made in advance.

For the eggplant. Slice the eggplant lengthwise into half-inch thick pieces, salt both sides, then let them sit for 20 minutes. This draws out the moisture. After 20 minutes, rinse, and then pat dry with a kitchen towel.

Dredge the eggplant slices in flour and set aside.

Heat the vegetable oil in a pan until it's very hot and fry the eggplant for about 1-2 minutes on each side or until slightly golden.

Preheat the oven to 400 degrees. Cover the bottom of the pan with sauce and then layer with the eggplant slices, fitting them in the pan like pieces in a puzzle. Use kitchen scissors to cut the slices down to fill in gaps as needed.

Add another layer of sauce over the eggplant and then cover with 1 cup parmesan and 3/4 cup mozzerella. Add another layer of eggplant and cover with sauce.

Sprinkle the rest of the parmesan evenly over the layer of sauce and then top with the remaining mozzerella. Bake for 20 minutes or until the top is golden brown.



Sinatra