Sunday, August 26, 2012

[Baked] Eggplant Parmesan

I made eggplant parm from scratch for the first time today...and it's BAKED!  The sauce recipe is from the Pioneer Woman's Chicken Parm recipe, with a few changes.

1 medium onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp butter
1 28 oz can crushed tomatoes
2 cups fresh tomatoes, pureed (or a 14 oz can crushed tomatoes)
3/4 cup chicken broth (I used hot water and boullion)
1/2 tsp salt
1 tbsp sugar
2 smallish eggplants (smaller are less bitter and pithy)
2 eggs, beaten (you could use just the whites)
2 - 3 cups italian bread crumbs
1 pkg linguini
1 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
6 - 8 leaves fresh basil

Sauce:
Heat the olive oil and butter in a skillet over medium heat, then sauté onion and garlic for 2 minutes.
Add chicken broth and continue to cook for another 2-3 minutes on medium; liquid should reduce.
Add tomatoes, salt and sugar.  Cook uncovered for 30 minutes on medium-low.
After 30 minutes, move to just barely a simmer to keep warm while preparing eggplant.

Eggplant:
Peel the eggplant and slice into 1/4" thick cutlets.
Sprinkle with salt and let sit for 30 minutes to release moisture.
Dry well with paper towels before cooking.
Preheat oven to 425.
Dip each eggplant slice into beaten egg, and shake off excess egg.
Then dip into bread crumbs, making sure to get a nice coat.
Place the cutlets onto a baking sheet lined with parchment paper.
Bake at 425 for 15 minutes on each side.
While the eggplant is baking, prepare your pasta.
Add mozzarella and parmesan to taste and melt. This can be done in the oven, or after you place the cutlets into the sauce...depends on your preference for how you like to serve it.
Serve over linguini and top with fresh basil chiffonade.

Don't forget to serve with garlic bread!

I did not take any photos, but it was a beautiful meal with golden brown crispy cutlets, bright red sauce and green basil.  What's not to love?

Saturday, August 11, 2012

Macaroons

4 cups coconut (a large bag of coconut contains ~5 cups)
1 cup sugar
3/8 tsp salt
7 tbsp flour
7 egg whites
1 1/2 tsp vanilla

Combine coconut, sugar, salt and flour in a medium size bowl.  Combine with a fork.

Lightly beat egg whites, then add egg whites and vanilla to bowl.  Mix with a fork until everything is well combined.

Line a baking sheet with parchment paper and drop tablespoon size dollops onto tray.  Bake for 30-32 min at 325, or until golden brown.  They will be crispy on the outside and chewy in the middle.  At this size (1 Tbsp ea) this recipe will yield 30 - 36 cookies.  Cool on wire rack.

Option: Dip half of each (cooled) macaroon into melted dark chocolate and place on parchment to cool.  Divine option.  Refrigerate in airtight container....if you don't each them all right off the cooling rack.