Melanzane alla Parmigiano (Eggplant Parmigiano)

 I've done this before but this time more photos, less explanation.

Trim the ends of the eggplant

I like to peel a few stripes - not necessary

Slice but not too thin

On paper towels sprinkle with salt

Garlic

Garlic diced

Crushed tomatoes, tomato paste, extra virgin olive oil, onion, basil, parsley, garlic

Saute the onion and garlic

Add the tomato paste (mom always added the tomato paste to the hot oil)

Add the crushed tomatoes and a little water to get all the paste and tomatoes from the can

I use a diffuser so I won't burn the sauce

That looks so GOOD

Add the basil leaves and parsley

A little salt - quanto basta

The salt brings out some of the moisture in the eggplant

Dried oregano from the garden

Crushed oregano

Any extra oregano goes into the spice jar

I cheated and got ready made bread crumbs - Italian style

Blot the eggplant with paper towels to absorb the moisture that was released

Season some flour with a little salt, black pepper and oregano

You may need fewer or more eggs depending on the amount of eggplant - scramble them with a fork

A good helping of bread crumbs to start - you may need more

As I no longer fry my eggplant in a frying pan with lots of oil, I bake them with much less oil, but still plenty to get them nice and brown.

Brush a cookie sheet with olive oil

This looks weird - the olive oil is reflecting the tree and sky from the window

Set the oven to 450 while you bread the eggplant

Dredge the eggplant in flour, then dip into egg

Then coat both sides in bread crumbs

Place the slices of breaded eggplant on the cookie sheet

I used two cookie sheets for this amount of eggplant

My secret ingredient - spray oil on top of the eggplant before baking

I set the timer for 15 minutes

When the eggplant comes out of the oven, put a generous portion of freshly grated Parmigiano Reggiano on each slice

These are ready to eat as an "antipasto"

Some nice mozzarella

Put some sauce on the bottom of a baking dish

Put a layer of eggplant slices and more sauce, then another layer of eggplant and more sauce - I always seem to have too little sauce 

Top with mozzarella

And more grated Parmigiano Reggiano

It's not called Parmigiano for nothing - more Parmigiano Reggiano - cover with aluminum foil and depending on the size of your baking dish and the amount of eggplant, you can adjust the time - bake for 45 minutes at 375 degrees, uncover and bake for another 10 minutes

Surprise ending: We were so hungry I forgot to take a photo of the finished dish when it came out of the oven... but imagine the above sizzling and the cheese melted and the aroma of tomato sauce and Parmigiano.....

Cauliflower - with a different slice

I am tempted to call this Cavolfiore alla Parmigiana - a variation on a theme - although my Google search brings up Italian-based website recipes all of which include tomato. This is "plain" - no sauce.

Alla Parmigiana, to my mind means the egg-dipped breaded, fried (or baked or sauteed) vegetable (eggplant) or meat (veal, chicken, even pork cutlets) with parmesan cheese sprinkled on top - whether or not it gets baked again in a casserole with tomato sauce and more cheese.

I've done this before, (Cavolfiore alla Nonna) but this version is prepped a little differently. The pieces are easier to bread and fry when sliced like this and they look nice on the plate.

Take a head of cauliflower and put it whole into a deep sauce pan with a little water on the bottom and steam it for about 4 or 5 minutes until just barely cooked, not too tender.

Remove the whole cauliflower and slice it into slices not much thicker than 1/2 inch. These hold together fairly well. If pieces break off, no problem, just proceed with dipping, breading and frying the smaller ones as with the larger pieces.

Dip the slices in beaten egg, dredge in flavored bread crumbs and fry in olive oil (or place on a cookie sheet sprayed with oil, and bake at 375 in the oven) until the slices are golden brown; if frying, turn to brown on both sides.

This method will soak up a fair amount of oil; baking will use a minimal amount of oil.

Remove from pan or oven and sprinkle with grated parmesan (Parmigiano Reggiano) cheese.

This makes a great antipasto or contorni. Can be served at room temperature. We had it tonight along with a bought roasted chicken from the market. (At $3.99 on sale for an already cooked whole chicken, who can go wrong?)

Leon made a pineapple upside down cake for dessert.

Dinner's Ready!

Buon Appetito!

Eggplant Parmigiano - No Frying

We are thankful for our garden which is producing an abundance of eggplant - tomatoes are just now coming in along with zucchini, peppers, Swiss chard, more beans and other good stuff.

We are thankful for this eggplant which earth has given and human hands have made. I've done this before but here is a brief summary: peel, slice, salt the eggplant; dredge in flour that has been seasoned; dip in egg, dip into bread seasoned crumbs; place on oiled cookie sheet and bake at 375 for 25 minutes or until tender; sprinkle with parmesan (parmigiano) - this is what makes it eggplant parmigiano; put some tomato puree or sauce on bottom of a casserole, layer  the eggplant and sauce into the casserole; top with a little mozzarella if you like; bake at 350 for another 25 minutes or until bubbling hot. Suggestion : Serve with fried sausage and peppers.