Giovanna Trimpe's Eggplant Parmegiana & Refresco de Pomelo - Tucson News Now

Giovanna Trimpe's Eggplant Parmegiana

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Eggplant Parmigiana
 
Cut 2 large eggplants lengthwise ¼ inch slices.  Layer the slices in a large colander and sprinkle every layer with salt.  The purpose is to have the eggplant release some of its moisture before cooking.  This takes about one hour.
 
Wipe off the excess salt and lay the slices on paper towels to remove all the water.
In a shallow bowl beat 6 large eggs and set aside.  In another shallow bowl place the 2 ½ cups of all-purpose flour. And in a third shallow bowl add 2 cups of fine dry bread crumbs with a teaspoon of kosher salt and the tablespoon of freshly ground black pepper.
 
In a large skillet over medium heat add ¼ cup of olive oil and ¼ cup of canola oil, and add the rest as needed.  When the oil is shimmering, touch the eggplant slices into the flour, then into the beaten egg mixture, and lastly into the bread crumbs.  Working in batches, slide the coated eggplant into the oil and fry each side for about 3 to 4 minutes or until golden brown, adjust the heat as needed.  Then drain on paper towels in single layers.
 
Preheat the oven to 350 degrees.  In a glass pan of a 10x15 inch spread one cup of sauce (you'll need about 4 to 6 cups of your favorite marinara sauce of course you can make the sauce in Holy Chow Cookbook!).  Layer the eggplant slices and top with more sauce, cover with mozzarella and sprinkle with parmesan cheese (you'll need 2 lbs. fresh mozzarella cheese shredded and 1 cup grated high quality Parmesan cheese).
Keep layering and make sure the last topping is covered with mozzarella and Parmesan cheese.
 
Bake until cheese has melted and the sauce is bubbling about 30 to 40 minutes.  Let it rest for at least 10 to 15 minutes before serving or it will be runny.
 
I know what you are thinking! This is going to take a long time.  Believe me, it is very simple, it might take a bit of time to prepare but believe me it is worth every bite.  It also freezes well, up to one month.
Serve it with a nice green salad and crusty bread and your family will love you for it.
 
Refresco de Pomelo
 
Pour Kosher salt on a flat plate.
Rub the rim of a highball glass with a grapefruit wedge and dip rim of glass in salt.
Combine ¼ cup of fresh grapefruit juice, 1 tablespoon of fresh lime juice, and 1 teaspoon of sugar in a glass. Stir until sugar is dissolved. 
Stir in ¼ cup of tequila, add ice, shake, and top off with a ¼ cup of club soda.  Garnish with grapefruit.
 
 
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