Eggplant Parmigiana
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Egg1 tbsp
Grated Parmesan2 tsps
Dried Parsley1 tsp
Garlic Powder1 cup
Bread Crumb2 medium
Mozzarella (size)1 tbsp
Olive Oil450 g
Sweet Italian Sausage1 small
Lamb Shank1
SaltDirections:
1
Prepare the eggplant: Beat together the eggs, cheese, parsley, pepper, and garlic powder
2
Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat
3
It's been known to be less tart, then
4
I don't do this any longer, because I found little or no difference in tartness
5
Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated
6
Fry each piece in olive oil until very brown on both sides
7
This is important
8
If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right
9
Both hands have to be working to get a good system going for this, and I use a medium to high flame
10
At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan
11
This makes a big difference
12
As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan
13
When you have enough for one layer, coat the layer generously with tomato sauce
14
(Reserve meats to eat seperately
15
) On top of that, sprinkle grated mozzarella generously
16
Keep repeating layers
17
Make sure the sides of your pan get some sauce, too
18
Now, I freeze this before baking
19
When I defrost it, I bake it as usual, and it's great
20
But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly Prepare the meats: In a large skillet, brown all the meats in the olive oil
21
There is no need to cook the meats all the way through
22
Remember to pierce the sausage before cooking to allow fats and water to be released
23
Set meats aside
24
Prepare meatballs: Combine all ingredients except the olive oil in a large bowl
25
Form the meatballs with your hands (there should be about 12)
26
Fry in the olive oil over medium heat until browned, but not cooked all the way through
27
Set aside
28
For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats
29
Add tomato paste and cook for a few minutes
30
In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer
31
When the mixture begins to bubble, add all the meats and the meatballs
32
Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking
33
If the gravy seems too thick, add a little water at a time
34
Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy