This post is dedicate to my chef-in-training (and cousin), Ashley Smith. Ashley is a newlywed and so we've been exchanging supper ideas and recipes and she's come to her older (and much wiser) cousin looking for new recipes frequently lately. Ashley, here is your step-by-step guide to Eggplant Parmesan.
1. Buy your eggplant. They are purple and they are beautiful and I love to look at them.
2. Slice your eggplant- not too thick, not too thin. Use the biggest knife you have available. It will make you feel powerful, and like you can conquer eggplant parmesan.
3. Line up your salt and pepper, your flour, your whisked eggs (with a few drops of water mixed in), and your Italian breadcrumbs. (oh, yes, my friends that IS the signature Rachel Ray "Garbage Bowl" you see in this picture. It called my name one day, and I couldn't resist).
4. Begin dipping. First you salt and pepper eggplant. Then, you cover in flour. Then, you dip in eggs. Then, you dip in breadcrumbs. Then, you put in your pan that's has Extra Virgin Olive Oil in it. Make sure you say "EVOO" several times throughout the process because it's like magic.
5. Flip a couple of times so they are nice, crispy and brown. This is how much just one eggplant made- so you get a lot out of the little purple guy!
6. Put pasta sauce (homemade or out of a jar) on the bottom of your pan, and put eggplant on top of it. Taste pasta sauce with your fingers- both to make sure it is enjoyable, and to spread H1N1 within your own home.
7. Layer with pasta sauce again, then a mix of mozzerella and shredded parmesan cheese and more eggplant and then repeat! You're supposed to end with pasta sauce on the top, too. It took me 2 jars of pasta sauce to do this. I mean, it took me 2 jars of my secret homemade sauce to do this. 
8. Bake at 400 for approximately 30 minutes- until cheese is hot, bubbly and golden brown! Put it in front of your husband and wait for his AMAZING reaction. I say "your husband" because I mean that exactly. MY husband said, "Um, okay, I'm kind of scared of this. What is the texture like? I just am not sure....". Just the reaction I was hoping for! I had a friend in high school who made this for me and have loved it ever since! Don't be scared of it - expand your horizon and try something new today! Delicious!
Love, Giada De Laurentiis
3 comments:
Oooh, this looks yummy! I will have to try it!
Not only have The Coppola's made a Michigan fan out of you, they've turned you into a little Italian chef. Eggplant Parm is one of my husband's favorite dishes - I'll have to make it for him.
Somehow Nick's now checking in on your blog & has now requested Eggplant Parmesan... thanks;)I'll be e-mailing with questions, I'm sure!
Post a Comment