Sunday, November 12, 2006

Eggplant Parmesan, Pasta with Tomatoes and Olives and Green Salad

The secret of good eggplant parmesan we think is the prep-eration of the eggplant. Our favorite way is to slice the eggplant in 1/2 inch slices and salt both sides generously. Place the slices on layered paper towels for several hours to remove the excess water. The water seems to carry the salt away so there is no saltiness to the eggplant. Dredge the eggplant in flour then an egg wash and finally in bread crumbs. Bake the slices at 400 F for 10-12 min, turn them and bake for another 10-12 min. Layer the eggplant slices in a baking dish with sliced mozzeralla cheese and your favorite red sauce. Bake at 350 F for 30 min until bubbley.
The pasta sauce was made by simmering canned diced tomatoes, garlic and sliced kalamata olives.
The salad was dressed with an asiago peppercorn dressing.
We had an Italian red wine with the meal



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