Friday, April 30, 2010

Grandma Victoria's Eggplant Parmesan Pomodoro Recipe


I really can't decide which way I love better in this crunchy sub roll or a layered mile high style eggplant parm...both are so good!

The thinner cut eggplant is crispy but yet so tender. Fresh tomatoes sauce and cheese so delicious~




Amazingly enough there are so many versions of how different we all make eggplant, breaded, floured, plain, broiled, baked, fried. I have done them every way and love them all.
This one is pretty basic to us and simple. Grandma never measured anything so this is as close as I can get it. It's shook in flour, fried, and if they happened to make the baking dish without being totally being eaten first, then they become Parmesan. So here it goes I bring you our Roman way of Eggplant Parmesan, Grandma Victoria's version.
This has Traditional Sunday Sauce and grated Romano, Parmesan blended cheeses layer with mozzarella.




1 eggplant washed and sliced thick, leaving partial skins on striping effect(for sandwich slices cut much thinner and fry)

1 1/2 cups of seasoned flour
1 egg beaten with 1/4 cup water
seasoning, 1/2 teaspoon of each, salt, pepper,parsley, oregano, garlic powder, basil
1 pinch of fennel seed (about 1/4 teaspoon)
1 tablespoon minced fresh garlic
oil for frying
grated cheese long Parmesan and Romano blend
shredded mozzarella
favorite sauce
Heat oil in large fry pan. In a large plastic bag add flour and seasonings. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Spread out on paper towels to blot the oil.
At this point you are ready to layer the eggplant. Eggplant, sauce, cheese, Parmesan cheese mozzarella, then repeat. If you prefer to bake these, bake on a sprayed cookie sheet, dot with olive oil on each slice of eggplant at 425 degrees until golden brown.
Take several fried pieces and layer a greased baking dish, starting with one layer or eggplant, add sauce, grating cheese and mozzarella. Second layer, top with another layer and repeat, until all eggplant is gone. Top with more sauce mozzarella grating cheese. Bake until cheese is melted throughout and bubbly, around a half hour on 350 degree oven.....
For an eggplant sub, I cut thin slices of eggplant and fry till golden. Toast a sub roll butter on both sides and sprinkled with garlic powder. Top with favorite sauce, mozzarella, wrap in foil and bake until cheese is melted.

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