The other day, I picked up this Fine Cooking magazine that focused on Italian food. My best friend in high school came from an Italian family and when I saw that the recipe for meatballs was almost exactly like the one her mother used to make her incredibly delicious meatballs, I figured the rest of the recipes must be delicious as well. I decided to try the eggplant parmesan. Because my son has not yet learned to love eggplant, I thought I'd make a pot of soup as well so he'd have something he enjoyed for supper too. The soup recipe seemed almost to simple to be good. It was made with creamy cannellini beans and cabbage. I was amazed at how delicious (I know... that's the third time I've used that word!) it turned out!
But the eggplant parmesan.... oh my! I don't want to sound full of myself, but this was absolutely the BEST eggplant parmesan I've ever put in my mouth. The eggplant slices were salted and drained for two hours, patted dry with paper towels and fried in olive oil until they were soft and golden brown. The sauce was a simple sauce made with canned, crushed tomatoes, garlic, and olive oil with handfuls of fresh basil stirred in at the end. The dish was layered with fresh mozzarella and aged parmesan. The eggplant absolutely melted in my mouth, it was so incredible!
It's been a while since I've posted about food so I hope you will forgive me for posting a picture of the dish.
I can hardly wait for lunch tomorrow, when I will indulge in the left-overs!
What did you have for supper tonight?
Shrimp Jambalaya...excellent
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