Eggplant parmesan with linguine. 2/14/19

I make eggplant parmesan for my honey on Valentine’s Day. I rarely put this on the dinner menu since it is fried and a mess to make. But it is a special request and it is Valentine’s Day plus I know John will do the clean-up.

Eggplant parmesan with whole wheat linguine

I decide to use Chinese eggplant because they have a thinner skin and are sweeter than the Italian ones. In addition the Asian market sells them three to a bag for $1.19 per pound. I cut them on the bias so the pieces are bigger. Each piece is about 1/2 inch thick.  I season each step of the breading, flour, eggs, and fresh breadcrumbs, and use canola oil to fry the slices in. This is a shallow fry with the oil just coating the bottom of the pan. Once the oil is hot it only takes a minute or so for each side to become golden brown and delicious.  Once I have all the eggplant slices cooked I put them in a glass baking dish with some tomato sauce on the bottom and layer the slices with mozzarella and parmesan cheese. No sauce on top! That would ruin the crispiness.

John cooks the pasta which we top with some of the tomato sauce. Looking back making eggplant parmesan was not such a big deal and it tasted great. Added bonus is that I have two eggplants left over. I think you will see spicy Thai basil eggplant on the menu next week!


This entry was posted in Italian, Pasta, Vegetables, Vegetarian and tagged , , . Bookmark the permalink.

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