People cook at home for different reasons. Sometimes it’s the high prices and low quality food at a restaurant that will cause a customer to decide to cook at home. Some people are just very disappointed with the way that restaurants are anymore. They know that they can make healthier meals, which taste better, at home in their own kitchen. For some it is just the cost of eating out. Many Italian dishes aren’t all that difficult to make at home. One of the simplest recipes that everyone in your family is sure to enjoy is Eggplant Parmesan. This recipe it is made with a simple, roasted red pepper sauce over it and can be served with a simple side dish of pasta, and a basic salad to make a complete and filling Italian meal.
Ingredients for the Eggplant Parmesan
1 Eggplant (medium to large in size)
2 Large Eggs
1.5 Cups Italian Bread Crumbs
1 Cup Flour
18 Slices Fresh Mozzarella Cheese
2 Tablespoons Water
1/2 Cup Extra Virgin Olive Oil
½ to 3/4 Cup Shredded Parmesan Cheese
Ingredients for the Sauce
1 Red Bell Pepper
1 16oz Can Diced Tomatoes
1/4 Cup Chopped, Fresh Basil
2 Teaspoons Dried Oregano
Putting It All Together
Here are the steps that you will need to take in order to make this dish:
Preheat your over to 425 degrees.
• Cut your red bell pepper in half and remove all of the seeds. Lightly brush the surface of both halves with some olive oil. Now place this under a broiler until the skin begins to char (not blacken) and bubble.
• Chop up your charred, bubbled pepper and place it into a blender with your diced tomatoes, half of the basil and the oregano. Make sure to blend this together until it is mixed well.
• Pour it into a cover saucepan under low heat.
• Wash your eggplant and slice it into quarter inch rounds.
• Mix together your eggs and water vigorously in a small bowl. Pour into a pie tin or shallow small pan. This will make a “wash.”
• Put some flour into another pie pan or shallow dish. Do the same with the breadcrumbs. To the breadcrumbs add the remainder oregano and basil. Save a little basil for garnishing. Fresh basil works best for the garnish.
• Dredge your eggplant through the flour, egg wash and bread crumbs in this order.
• Heat your olive oil in a deep frying pan until it is hot enough to safely pop a small drop of water.
• Fry your eggplant in the hot olive oil until it is lightly browned. Set it aside on paper towels.
• Put a light coating of your sauce on the bottom of a baking dish then alternate between stacking your fried breaded eggplant and shredded Parmesan. Save some of the Parmesan for garnishing. This should result in about three or four layers (depending on the thickness of the slices of eggplant) with the eggplant on the top layer.
Place this in your oven and bake for 15 minutes at which point your cheese should be melted and a little bubbly.
Serving Eggplant Parmesan
Serve your Eggplant Parmesan lightly covered in sauce and then garnished with Parmesan and basil. Add a side of pasta and a salad to complete your meal. This recipe is enough to feed six people (depending how hungry everyone is) and yet you should still have some left overs to make an appetizer with later. To do this, all you need to do is chop, fry, and sprinkle this with some grated Parmesan cheese. It will taste great spooned on garlic bread or crackers.
Not everyday is a good day to cook delicious Italian food at home. To eat in, take out, or hire to cater your next gathering, go to your local Italian restaurant. In the Miami, Florida and Davis, Florida area go to Mama Jennie’s Italian Restaurant, Catering, and Pizzeria. They have a variety of Italian dishes on their menu.
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