Subj : St. Agatha 05
To   : All
From : Dave Drum
Date : Thu Feb 04 2021 09:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mamma Agatha's Eggplant Parmigiana
 Categories: Vegetables, Herbs, Cheese
      Yield: 6 Servings
 
      6 sm Japanese eggplant
    1/2 lb Fresh mozzarella; thin
           - sliced *
     20    Fresh basil leaves
  1 1/2 c  Parmesan; grated
    1/2 lb Smoked provolone; thin
           - sliced
      1 qt High heat frying oil
      1 c  Tomato sauce
           Celtic sea salt
           Double zero flour

MMMMM------------------------TOMATO SAUCE-----------------------------
      1 qt Vine ripened tomato puree
      2 tb Extra virgin olive oil
      2    Cloves garlic
           Fresh basil
 
  In a heavy sauce pan, heat the olive oil, garlic and
  basil over high heat. Add the tomato puree and cook
  until the aroma drives you mad. Makes about 1 quart
  
  PREPARE THE EGGPLANT. Wash the eggplant and remove the
  top and bottom of each. Peel the eggplant lengthwise in
  strips, leaving some of the skin intact. Slice the
  eggplant lengthwise, but not too thin, as it will reduce
  in size once cooked.
  
  Layer the slices of eggplant in a colander and sprinkle
  each layer with a pinch of salt. Let set for 15-20
  minutes. This will allow the eggplant to release excess
  water and its bitter taste. Holding 3-4 slices at one
  time, gently squeeze from top to bottom to get out any
  excess water. Do not rinse.
  
  Sprinkle a bit of flour onto a plate and individually
  dip each slice of eggplant into the flour. Do this
  quickly to ensure that the eggplant does not absorb too
  much flour. - Set out a few paper towels. Using a cast
  iron skillet or heavy frying pan, heat the oil over
  medium high heat to about 375ºF/190ºC. Fry each slice of
  eggplant until it is lightly golden brown. Drain and
  transfer to paper towels to allow excess oil to be
  absorbed.
  
  Set the oven @ 325ºF/165ºC.
  
  In a shallow baking dish, generously layer the
  ingredients in the following order: tomato sauce,
  eggplant, Parmesan, fresh mozzarella, smoked provolone,
  fresh basil leaves. Repeat. Repeat a third time, but
  leave out the mozzarella and provolone so that the dish
  cooks evenly without burning. Top it off with the
  remaining tomato sauce.
  
  Place a baking sheet or aluminum foil in the bottom of
  the oven. Bake the eggplant parmigiana for 20 minutes.
  Aer 20 minutes, increase the temperature to 400ºF/205ºC
  and bake the parmigiana for another 10 minutes.
  
  Turn off the oven and leave the parmigiana in the oven
  for an additional 10 minutes. Remove the pan from the
  oven and allow to set for at least 40 minutes before
  serving
  
  * Buy the fresh mozzarella one or two days prior to
  making the eggplant parmigiana. Remove the mozzarella
  from its water and put in the fridge to dry out.
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Lobsters are just giant sea cockroaches.
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