Recently the slowtravel message board experienced the 'eggplant parmiggiano war'. These folk take their food seriously. The discussion was centered around whether or not the eggplant should be grilled or breaded and fried.
I admit that I have learned a lot about this topic - far more than I ever cared about! LOL
The end result was that I was inspired to make eggplant parmiggiano for dinner. Now we had never tried this before so we weren't sure what to expect.
I followed a recipe similar to the one Palma posted on her blog:
Slice two large eggplant (10 to 12 slices each). Wash and sprinkle with salt. Let drain in a colander for 30 min.
Heat olive oil in a heavy skillet.
Dry eggplant slices thoroughly patting with paper towels.
Dredge eggplant slices in flour, dip in 3 beaten eggs then coat in breadcrumbs.
Fry coated eggplant slices quickly in hot oil.
Drain on two layers of brown grocery bags (I used sheets of packing paper - no post consumer chemicals there).
While one could make their own sauce, I was far too hot and lazy! I used my favourite prepared (GASPs from foodies everywhere) sauce. Put a thin coating of sauce in bottom of baking pan. Layer fried eggplant slices with sliced fresh mozzarella, more sauce, grated parmignano, and chopped fresh basil. Repeat until the dish is full.
Bake at 350 for 40 min.
YUM
I also discovered (or Paul did anyway) that the eggplant parmiggiano makes a wonderful panini the next day!
I have to admit I am in the camp that does not flour and crumb the melanzane, but now I am wondering why I don't...
Will have to give it a go.
Posted by: Robert | August 17, 2007 at 01:13 PM
I have some more egglant left - I will try the broiled version and compare. People seemed to have some pretty stroing opinions on the matter. LOL
Posted by: Jerry | August 17, 2007 at 06:25 PM