Eggplant Parmigiana – Made Simply

I might be a little brain dead at the moment, so I’ll just write about this evening’s dinner.  Again, I didn’t set out for this to be a blog only about food, though its preparation wanders into a sort of therapy for me, sometimes.  I have many topics on which I want to share.  I don’t want to be boring, however.  Sooner or later, I plan to discuss food in books a bit more along with other points of interest such as music, film, history, culture, and themes of social justice.  Let’s continue with food, for now.

My all-time favorite cookbook, given to me by my friend, Lynn, is more of a story book, called There’s a Tuscan in my Kitchen, written by restauranteur, Pino Luongo, who hails from Tuscany (Toscana) region of Italy.  Tuscany sits on the same latitude as Corsica (birthplace of Napoleon) and would be considered the upper part of the “boot” (but not the upper flaired part!), that is Italy.  The Tuscan region is on the Ligurian Sea.  Luongo’s book tells a story of each featured dish. My favorite part is that he does not give the reader/cook ratios and measurements for each dish.  He trusts the reader to make his/her own judgement.  He does list the ingredients based on where one might find them: pantry, cold storage, and market.

Yes.  I love Luongo’s book, but my food travel, this evening, goes north to Parma!  This evening’s menu: Eggplant Parmesan on linguine (literally, “little tongues” from the Liguria region west of Parma).

Since my basil garden continues to be quite prolific, I have a goal of incorporating the “mint cousin” into as many dishes as possible.  First, however, I sliced the eggplant, and salted it on each side before laying the slices on paper towel to drain from lunch time to evening.

eggplant-draining.jpg

My sauce:

  1. 1 can whole tomatoes
  2. 1 very large bunch fresh basil leaves
  3. 4 cloves of garlic
  4. ¼ yellow onion
  5. 1 TBS mix of dehydrated and ground onion, celery, and mushroom (my own creation)
  6. Salt and pepper
  7. ¼ cup red wine

Blend all ingredients, then pour into cooking pot and simmer for three- four hours (I put these ingredients in the pot when I came home for lunch and simmered on low until I returned).

Put 2 eggs into a pan.  Dip the sliced eggplant in egg mixture then in flour before placing in hot oil to fry until golden brown.  Place browned slices into a glass cake pan in one layer until all slices have been browned.

Pour your simmered red sauce on the browned eggplant slices, then cover with Parmesan cheese and mozzarella.  Bake in a 350-degree oven until the sauce is bubbly and the cheese is browned.

EPP in the pan

Serve the eggplant and sauce on top of linguine or spaghetti.  Enjoy with a salad and a beverage of your choice.

Thank you for reading!

 

 

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