Things my Husband cooks for me.

juillet 16, 2013

auteur: Géraldine

Hey guys!

One of my favourite vegetarian dishes is eggplant parmesan. It’s so easy and totally inexpensive to prepare (especially when you have certain ingredients already growing in your garden, like we do!) It’s also one of the most common dishes you can find in an Italian home and\or restaurant.

My hubby loves eating eggplant in any way that it is prepared. His father makes such a killer eggplant parmesan that he tried to replicate the recipe at home. I say tried because, although it was delicious, there’s always going to be room for improvement. Essentially, the slices of eggplant need to be fried in oil, and then placed on some paper towel to rid the eggplant of its oiliness. My hubby made an amazingly yummy dish, but the eggplant was just a little too oily (like, soak-your-bread-in-it oily!) However, the flavours of the sauce, the fresh bazil, and of the eggplant were simply divine.

Easy Eggplant Parmesan

· -1 large eggplant

· -1 can of tomatoes

· - 1 onion

· -a few fresh basil leaves (some for the sauce, some for the garnish)

· - Half a cup of parmesan (In these neck of the woods, its easier to find the real thing. It’s worth it. Buy real parmegianno!)

· -oregano (approx. 1 tablespoon)

· -salt (some for sauce, some for the eggplant)

· -approx. 2 tablespoons of olive oil for the sauce

· -crushed chili peppers if you like your meals with a little kick

· -Approx. half a cup of vegetable oil to fry

Make a simple sauce by combining tomatoes, olive oil, onion, basil, oregano, salt and crushed chili peppers, then slice your eggplant so that you have round slices (thinly, like approx. 1 centimeter thick), salt both sides of the slices (the purpose of this is to rid the slices of some of its water). Heat up your vegetable oil in a frying pan at medium heat.

Fry up your eggplant until the slices are darker and wilted.

*Important: place eggplant slices on paper towel. Make sure you get rid of the excess oil. Place slices in a serving dish, and gently pour your tomato sauce over it (use a serving spoon instead of pouring the whole thing at once.)

Sprinkle your parmesan over the sauce, garnish generously with fresh basil, and voilà!

Like I said, there’s a first time for everything. I’m sure the next time he makes this dish, it will be closer to perfection.

Let me know what you think? Will you try it?

Bye for now!

Ger Xoxoxo

Géraldine, collaboratrice

À propos de l'auteure:

Géraldine est une professeure d'école secondaire, elle est aussi une de mes amies les plus chères. Fan finie de médias sociaux, Instagram est de loin son préféré d'entre tous. Suivez-la sur Instagram:@geraldinea. Le mardi elle nous présente ses trouvailles de la semaine! C'est un rendez-vous! xo

*Suivez-vous déjà NaNaToulouse sur Instagram? On s'y retrouve!