I had a dinner party this week with the Board of the Hawaii Wildlife Center and even though Salmon was the main course, I love making Eggplant Parmigiana because you can make it ahead of time and it’s always so yummy.
I know my three girls love this recipe too, so I recorded each step for them. I love to take bits and pieces of recipes and combine them into my own recipe, so this is a combination of Alex Guarnaschelli, Mario Batali and Martha Stewart.
The Sauce – Olive oil, Onion (cut into slices) garlic cloves, 1 Tbs sugar, 1 28 oz Italian Whole Tomatoes. Heat olive oil, add onion, garlic, salt/pepper, cook until onions are translucent (5 mins) over medium heat, stirring and tasting for seasoning. Set aside to cool.
The Eggplant: Slice each eggplant into 1/2″ thick. Lightly season with salt/pepper and place on an oiled sheet. Bake in oven at 450 degrees until the slices begin turning deep brown on top – about 12-15 mins. Remove from oven and put them on a plate to cool.
Slice Mozzarella and tear basil into small pieces.
Grate Parmesan cheese. I believe in grating the real stuff – not the store bought processed packages.
Preheat oven to 350 degrees. Assemble in a 9×13 inch baking dish
- spoon 1/4 tomato sauce in the bottom of baking dish
- Top with a layer of eggplant
- Add a layer of mozzarella cheese (sometimes I use Jack cheese too)
- Sprinkle with shredded Parmesan
- Top with torn pieces of fresh basil
Then repeat another two times – add more tomato sauce and another layer of eggplant, cheese, basil, etc. Carefully press the layers down firmly then top with more shredded Parmesan cheese and breadcrumbs (optional). Bake for 35-40 mins.
So, N, F and A, this is one of the easiest recipes you’ll make for any dinner party. ENJOY with love from your mum!