Chef Michael Long
The Main Course Recipes
- By paying attention to the details you can make golden crisp eggplant rather than gray and soggy ones
Quick and light Eggplant Parmesan:
Heat your oven to 400 degrees
2 each large firm eggplants, peeled, sliced about 1/3 inch thick long wise (discard ends…you should have 12 slices)
Slat and pepper
Flour to coat
6 eggs beaten with 1 cup water and 1 cup grated parmesan cheese
Three cups inexpensive olive oil
Heat the oil to 350 degrees in a large skillet. Season the eggplant and dip the slices in first the flour, and then the egg mix. Fry gently, turning once until golden brown. You will have to do this in batches. Blot the eggplant on paper towels and keep on a rack or they will steam and get soggy…bad!
1 quart marinara sauce (your own is best but a high quality canned one such as Rao’s will work. Newman’s own is not too bad)
Coat the bottom of a baking dish with half of the sauce. Try and use a dish that will fit the 12 rolled up eggplant tubes about 12”x6” should work well.
20 slices provolone cheese cut in half. This makes half noon s rather than rounds so the shape fits the eggplant
(I prefer this to mozzarella as there is less moisture to sog out the eggplant)
4 oz parmesan cheese two eggs, ½ cup fresh chopped basil, and 1 cup ricotta cheese
Lay the eggplant slices on a cutting board, and place the provolone slices on top of each. You should have some left over for the top
At the bottom of each slice lay a spoon full of the ricotta mix and rollup the eggplant. Place each one in the dish and cover with the sauce and the remaining cheese. Bake 20 minutes.
Serve with pasta with garlic and oil or pesto.