Thursday, December 6, 2012

Cooking: Eggplant Parm

Eggplant parm. Mmm. Eggplant parm is one of my favorite dishes. I've always ordered grinders, pizzas, etc whenever I'm at restaurants. Whether it's been prepared badly or deliciously, I can't help but find that it's SO GOOD. Well, I decided to make my own, (just popped in my head) homemade eggplant parm- and boy was it yummy.

Remember that meat sauce I made before? Well, I defrosted it. It took almost two days to defrost (For some reason, I think my fridge is just extra, extra cold.) Also, I preheated the oven to 350*. First off, I had to heat up the meat sauce on low for the majority of the cooking process. (Sorry, no pics!)

I prepared a makeshift assembly line with my (1) eggplant, (2) egg wash, (3) breadcrumbs & parmesan mix and (4) vegetable oil on medium-high.

I think it's pretty self-explanatory that (1) I dipped the eggplant in the egg wash and (2) breadcrumbs. Once I had enough of the breaded eggplants, (3) I dipped them in the oil and cooked them for roughly 30-45 seconds per side. (4) Then transferred it to the cooling rack atop paper towels. Frying the eggplant was the most meticulous part of this process, but it was well worth it. Just the eggplant alone was absolutely scrumptious.

The next step was just to slice up the mozzarella… and smart me didn't think to make an assembly line for the making of said eggplant parm. Boo. (1) BUT what I did was put a spoonful of sauce in a ramekin (trying to eat small portions!), (2) then put in a slice of eggplant, (3) added a bit of sauce, (4) then topped it off with mozzarella. In total, I repeated the process twice.

(1) I popped the ramekins in the oven for 15 minutes until the cheese was completely melted. (2) When the timer went off, I placed the ramekins on the cooling rack and impatiently waited. (3) IT WAS SO GOOD! So awesome that Cristhian had to cheat on his diet… and he ate two ramekins of yummy eggplant parm!

Photos were taken with my iPhone 4. I lost my SD card!

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