Woo-Hoo!!! We Just Made Eggplant Parmesan

[CO Liberal]

Layers of eggplant dipped in spelt flour and lightly browned in olive oil, shredded mozzarella and provolone cheese, and The Princess's homemade tomato sauce, with a generous layer of Parmesean cheese on top.

:9

[Jessica]

1. Oooooo ...

That sounds delicious. Homemade tomato sauce? Does she share her secrets?? :D

[CO Liberal]

6. There's No Real Recipe

The Princess is describing the process to me, and I'm typing it in:

* * * * *

First saute the onions in the pot you're gonna use for the sauce. Cook them slowly unitl they start to carmelize. Then add garlic (fresh - not powder), and let that saute for a few minutes. Do NOT let the garlic burn.

The amount of herbs you use will depend on your personal taste. The Princess uses lots of basil, ground fennel, salt and pepper to taste. Do not use oregano, though you will be tempted to use it - it will make the sauce bitter.

The secret to a really good, authentic Italian/American sauce is sugar. Sugar will take away the bitterness and acidity of the tomatoes and give it depth of flavor. Her own personal trick to make her sauce special is to add a pinch of cinnamon.

Let it simmer slowly for at least an hour. It will taste even better the next day.

[Jessica]

8. Thank you!!

That sounds wonderful - and I usually do add oregano. D'oh! Won't make that mistake again! If you'd like to share this with her, I've been known to add a little grape jelly to my sauce for added sweetness. The cinnamon is a great idea - will definitely try. Enjoy your's :9

[msanthrope]

9. You, are not Italian.....

First off, it's gravy.

Second, no sugar. Ever.

Wine, and lots of simmering. I won't tell you the other secret ingredients.

[the Princess]

11. Who the hell are you to tell me I'm not Italian?

I am Italian and where I grew up and in my big Italian family it was Sauce. And second Every Italian I know uses Sugar.

Take your smart mouth somewhere else I'm not in the mood today.

[the Princess]

12. double post

.

[CO Liberal]

13. If She's Not Italian....

...she's got a lot of relatives who have been living their lives under false pretenses.

Second, not every Italian calls it "gravy". That's a regional thing.

Sugar makes the sauce taste better, IMHO. And not everyone can eat dishes that are made with wine.

[Liberal Veteran]

2. I've tried and tried eggplant every way I could think of..

...and I still don't like it.

[CO Liberal]

4. That's Because You Don't Know The Secret

The Princess will now reveal the sectret for the best eggplant you will ever have.

:-)

Two things about eggplant make it bitter: the skin and it's full of bitter juice. In order to get rid of the bitterness, you must peel the eggplant, then slice it however thin you like it, and then the sliced eggplant must be salted lightly and layered in a colander to drain. (You don't have to go overboard with the salt - otherwise, it will be too salty ot eat.) Some kind of weight on top to press out the juices (such as a pot filled with water) helps. Let it sit for around two hours, and you will see all kinds of ugly brown juices come out of the eggplant - that's what makes it bitter.

Then you must either dry the eggplant slices with paper towels to remove the salt, or quickly rinse them under running water - don't let them soak.

Then dip them lightly in flour and saute slowly over moderate heat in a good olive oil. You can either use the eggplant slices in Eggplant Parmesan, or eat them as it - they're delicious and sweet.

[kitkatrose]

3. Dammit!! I just ate and now I'm drooling

over your eggplant.

[NYC Liberal]

15. Yuck! So much for leftovers!

:7

[fluffernutter]

5. that is one of my all-time faves, yummmm.

enjoy! :toast:

[DS1]

7. ewww! waste of cheese without chicken

[JVS]

10. or veal

[CO Liberal]

14. When I Was Growing Up...

...my sisters and I were all anemic so my father mandated that we had to have liver twice a week. My mother had just gone back to work, so the rule was whoever came home first started cooking dinner. That was when I learned how to male "Liver Parmesan". It totally masked the taste of the liver.

Funny thing - when my father changed from second shift to day shift (and started eating dinner with the family every night), we no longer had to eat liver twice a week...