Monday, August 22, 2011

Eggplant Parmesan [Matt]

start by splitting 20 - 30 small tomatoes and sprinkle them with fresh oregano, fennel, garlic powder and salt (only a little bit though since you will be adding a bit of cheese later on). throw the tomatoes in the oven after a light spray of olive oil. let them cook for about 20 minutes on 350f.

while the tomatoes cook, slice 1 large eggplant into 1/8" thick pieces. coat these lightly with olive oil, sprinkle salt, garlic, red pepper flakes (preferably smoked) and paprika onto the rounds.

take the tomatoes out of the oven and put the eggplant in. turn the heat up to 400f. let them cook until they begin to start to turn a light brown color. spread a light coating of shredded mozzarella so the tomatoes have something to stick to, then plop 3 - 4 small tomato halves on each slice of browning eggplant.

let these cook until the cheese melts and the eggplant crisps a bit more (i recommend cooking the slices on a pizza stone if ya got one). while the eggplant is finishing, grate some parmesan reggiano with a vegetable peeler to get those sexy shavings. also, be sure to have more fresh oregano on hand to garnish the eggplant slices in the end.

remove the crisped eggplant slices from the oven, sprinkle with the reggiano, then the oregano. serve.

((((cook track)))) Jay-Z & Kanye West - Otis

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