Can’t, Fahgettaboudit!

comments 2
italian

I still haven’t gotten over my trip to Italy this summer.  While decorating my Christmas tree, I was thinking about the differences between “Americanized” Italian food and the food in Italy.  Tonight I felt like something Italian and comforting.  Eggplant parmesan sounded good, and it happens to be red and green.  Hello…. Christmas colors!   While taking a cooking class in Rome, a Roman Chef taught me how to make the perfect pomodoro sauce.  You have to make this sauce.  It is absolutely perfect.

Time-1 hour

Servings- 4 to 8

Ingredients for Pomodoro

2 28 ounce Whole peeled tomatoes (San Marzano), 2 shallots halved, 3 cloves of garlic smashed, 4 leaves of fresh basil, handful of thyme bundled with twine and 1 tsp of kosher or sea salt.

Ingredients for breading of Eggplant

8 ounces Italian Panko breadcrumbs, 5 eggs, 1 cup of flour, 2 eggplants sliced into 16 slices no larger than 1/2 inch thick, 1.5 L Extra light olive oil, parsley, parmigiano-reggiano cheese, 1-6 oz package of shredded mozzarella cheese and salt.

Preparation of Pomodoro

Blend whole peeled tomatoes until desired consistency.  Add tomatoes to sauce pot and add shallots, garlic, basil, thyme and salt.  Bring to a low boil and add lid then bring down to a low simmer.  Simmer for 40 minutes with lid on then take lid off for last 20 minutes for a thicker sauce.  The Chef in Rome said, “You Americans like chopped onions and garlic in your sauce.”  The Italians like the flavor the onions and garlic impart but don’t like it in the sauce.  They leave things almost whole so they can fish them out when the sauce is ready.  It’s easier to make and actually tastes better.  Life changing!

Preparation of Eggplant

Pre-heat oven to 4oo degrees.  Place olive oil in pot and bring to 350-365 degrees.  Slice eggplant into 16 slices with skin on.  Prepare breading station by placing the flour in a platter with 1/2 tsp of salt.  The 5 eggs should be mixed and in its own platter.  The breadcrumbs in it’s own platter with 1/2 tsp of salt and some parmigiano-reggiano cheese.  

Breading order- flour then egg and lastly breadcrumbs

When oil is between 350-365 degrees gently add breaded eggplant into olive oil and fry until golden brown on both sides.  Set eggplant on a raised metal rack so eggplant doesn’t sit in oil.  




I like to assemble the eggplant layered like a lasagna in its own dish.  Start with sauce then eggplant, mozzarella cheese, parmigiana-reggiano cheese and repeat.  The last layer add some fresh parsley and bake for 20 to 25 minutes until cheese is melted and bubbling.  

Layering
Ready for baking

This can be layered in a larger pyrex like a lasagna if desired.  Enjoy!

Manga Manga
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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

2 Comments

  1. Michelle Meza says

    Can you make me some looks amazing it’s my favorite

    Sent from my iPhone

    >

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