Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce
Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.
Lay eggplant on a new layer of paper towel, salt again and let sit. Rinse.
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.
Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).
It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.
Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).
It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!
No comments:
Post a Comment