Welcome back to the blog! Due to the chaotic nature of the last couple weeks, this recipe is in quick succession to the last one. I still have banana bread on the counter; however, banana bread is not enough to sustain my family, so I’m delving into yet another online recipe that looks incredibly delicious: Eggplant parmesan! My Italian heritage is quaking.
I’ve used Cookie and Kate’s site before and they’ve got some wonderful recipes, so I was hopeful that this one would work out. Go check out the recipe and site here! https://cookieandkate.com/italian-eggplant-parmesan-recipe/
The first step was roasting the eggplant. I sliced three eggplants lengthwise into about quarter inch slabs, then brushed them with olive oil and seasoned them with salt and pepper. They then went into the oven at 425°C for 20 minutes. Rotate the pans and keep an eye on them, as some cook quicker than others!
While those were cooking, I started making the tomato sauce. First I chopped and cooked one medium yellow onion in some oil on the stovetop. I then added minced garlic and tomato paste, letting them cook together for a couple minutes. Next came a can of crushed tomatoes. I let it all simmer on low heat for about 15 minutes before taking it off the heat.
At this point I salvaged the last of the basil from my mother’s plant outside, and after washing and chopping it, I added ¼ cup of the basil, 1sp of balsamic vinegar and a pinch of red pepper flakes to the sauce. I added some salt to taste, grated some mozzarella, and at this point my eggplant was well cooked and ready to be incorporated into the casserole dish.
The construction of this casserole was written in plain English, but it really confused me while I was trying to organize which stuff went where and how much. I do not wish you all to suffer as I did, so I used Canva to prepare a step by step guide to what goes in which layer.
Bake at 425 degrees for 20-25 minutes, add a basil leaf for garnish and voila! A super yummy home cooked meal (that I once again forgot to take a picture of before serving, but here it is after some light excavation.
My family and I gobbled up the majority of this dish for dinner, but I stowed away some leftovers for lunch the following day and it was just as good. I highly recommend this recipe if you’re looking for that comfort-feel food, as it will tingle your taste buds and replace some school stress with good vibes. Until next time!
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