On the Road to Eggplant Parmiagano

Eggplant Parmiagano

        Sometimes when the feeling is right, I spend a few moments relishing what food becomes when you take the time to participate.  Obviously a goal is necessary, and collecting the friends that will inhabit the dish is a good thing, but mostly a good mood, and a desire to be artistic and to satisfy someone is also what is considered by me, as the old saying goes, where there is a will there is a way.

          Mainly the friends that I bring with me today are Eggplant, peppers, onions, mushrooms, tomatoes, flour, eggs, Panko(Bread Crumbs), tomato soup, green enchilada sauce, cheddar, mozzarella and parmesan cheese.

          First think is slicing the Eggplant into one inch slices.  I follow that with rolling them into flour, dipping them in egg wash, providing the sticky base to make the Panko stick.  I then sauté them in hot oil and brown them on each side.

          I sauté the peppers, tomatoes, onions and mushrooms to an Al Dente (Half-Cooked) texture, and also to give them a grilled flavor and stack them with a little sour cream (to help melt the cheese while baking) and cheddar cheese.  I then pour some green enchilada sauce and tomato soup over the top of the Eggplant Stacks.  I then lay some shredded mozzarella cheese over the top, along with a generous sprinkling of Grated Parmesan Cheese.  Since the Eggplant is half cooked from the sauté browning, I bake my piece of artwork that I will bring to the table at 350’ degrees for 20 or 25 minutes, until the cheese begins to brown.  When that is done, out comes a mouth watering, textural main course to be served with neighboring side dishes such as fruit salad, mixed green salad or grilled corn.  As you indulge yourself, remember to thank your friends for their services, and their companionship along the way to this festive food adventure for the day.