Serving Your Eggplant Parmesan
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How to Make Eggplant Parmesan
Preparing Your Eggplant
Frying Your Eggplant
Layering Your Eggplant
Serving Your Eggplant Parmesan
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Serving Your Eggplant Parmesan
Chef Davide Megna demonstrates how to serve eggplant parmesan.
Serving Your Eggplant Parmesan
Ingredients
Fresh Eggplant
Mozzarella Cheese
Grated Parmigiano-Reggiano Cheese
Tomato Sauce
Frying Oil
Instructions
1. Clean the eggplant, taking the skin off with a little knife or a potato peeler. Slice the eggplant about half an inch thick long ways.
2. Place the slices of eggplant into a colander and layer them, with a little bit of salt between each layer. Place a plate on top and press down, to squeeze the water from the eggplant. Let them sit for an hour and a half to two hours.
3. Bread the eggplant with flour and put a few slices at a time into the oil, frying them to a nice golden color on both sides. Remove the eggplant from the oil with a tong and place it into a paper towel to absorb all the excess oil.
4. Take 4 to 5 slices of eggplant, 4 or 5 large spoons of tomato sauce, a couple ounces of fresh Mozzarella and some Parmesan cheese. Wet the bottom of the Pyrex with tomato sauce and begin layering the eggplant, tomato sauce and cheese.
5. Preheat the oven to 400 degrees and cook the eggplant parmesan for 20-25 minutes.
Transcripts
Davide Megna: Hello, I am Davide Megna from Amici Miei Ristorante in Rockville, Maryland and today I am showing you how to make Eggplant Parmesan. Now we are ready to plate our eggplant. We actually put into a salamander for a couple of minutes but you can also just leave it in your oven and use the broiler in order to melt pretty well the cheese on top. So now with a spatula I am going to remove the eggplant, plate into a nice white plate, garnish with a couple of leaves of basil and that's how we prepare our Eggplant Parmesan as you see has not residual oil or water. So it came out very, very nicely and I am going to pair this Southern Italian dish with a Southern Italian wine which is Primitivo di Manduria is a full-body red wine with a good acidity and very ripe fruit. The good acidity works perfect with dishes that have strong flavors for example tomato sauce. So that's our pairing and that's our Eggplant Parmesan for today.
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Eggplant Parm by Carolina_Dee at 02/20/11 10:03PM Flag
I like marinara sauce too. I ALSO add some julienned fresh basil between each layer before baking, then topping with fresh leaves like he does. But, I think I will like it better without the egg and crumbs. It IS very heavy when done the 'traditional' way. I'm going to use this recipe next time I make it. (With the addition of the extra basil, and using marinara)
Great by crows4hire at 03/30/09 10:28PM Flag
I love this method of prep. I have tried several other eggplant parm recipes, but his one tops them. I like to make a marinara rather then using plain tomato sauce.
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