Mama'S Eggplant Parmigiana

  1. My instructions exceed the character count by 3x, so rather than cut them down until they are unrecognizable, I thought it might be better to include a link to my blog for the full directions and a picture of the dish:
  2. http://notinpinebrookanymore.blogspot.com/2011/05/mammas-eggplant-parmigiana.html
  3. The one thing I will include here is this: Most people who think they don't like eggplant say it's because it's bitter and seedy. That's because it wasn't made right. To avoid that, first peel the eggplants with a vegetable peeler. Then slice them about a 1/2 inch thick. Next, find a big grill pan and start lining it with layers of sliced eggplant. After each layer, give a liberal toss of the kosher salt. Once they're all on there, top it with an upside-down sheet pan and place some cookbooks or a cast-iron pot on top to weigh it down. This is THE most important step, as it will draw out the bitterness and pack down the seeds.
  4. If you make this dish, I'd love to hear what you think!

eggplants, kosher salt, breadcrumbs, locatelli, eggs, brick of pollyo, olive oil, tomato puree, tomatoes, tomato paste, ground beef, sausage, pork spare ribs, hormel pepperoni, bread crumbs, locatelli, eggs, garlic, italian flat leaf parsley, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/mamas-eggplant-parmigiana-50163420 (may not work)

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