Yesterday in my kitchen, I had the distinct pleasure of being Missy’s director with her taking center stage by walking us through the preparation of the most delicious eggplant parmigiana which by all standards far surpasses any I have eaten in Five Star Restaurants. It actually has three segments which could easily stand alone and/or integrate with other foods…Your choice but the sauce is over the top, the fried eggplant is beyond description, and then put these elements in one dish and you will have a sassy and sexy dining experience you will not forget.
I was a cynic of eggplant before I sampled the fried eggplant that was submerged in flour, egg, cheeses, and then back to the flour. It was a delight by itself but I was indoctrinated to see what happened next. Missy did not disappoint. I will never judge or discount the majestic purple eggplant ever again.
Below, is Missy’s step by step video with tips included on a great culinary experience while having a fun time making it happen. Please click on the video to see how this dish is put together.
Here is the recipe for the simple mouth watering sauce she makes and allows it to simmer 6 to 8 hours approximately or until the flavor blend together to become one fantastic sauce.
Eggplant Parmesan created for you by Missy Smith Haas
2 Medium or 1 Large Eggplant sliced 1/2 inch circles
10 – 12 Med- Lge. Fresh Tomatoes (Diced medium, retaining juice)
Tip: For convenience or availability, can substitute 2 lge cans San Marzano tomatoes drained but reserve liquid to use if needed.
10 -12 Chopped garlic
1 large Shallot chopped
1 Medium/Lge. Vidalia onion chopped
1 8 oz can tomato paste
Herbs: Fresh Basil, curly parsley, thyme Dried Herbs Tarragon, Garlic Powder, Onion Powder, Italian Seasoning (1 tsp. each)
2 Mozzarella cheese balls sliced
1 8 oz wedge Parmesan cheese (use as the amount needed in both frying coat and layering)
1 8 oz wedge Asiago cheese (use in both the frying coat and layering)
1 8 oz wedge Pecorino Romano or if not available, use regular Romano (use sparingly about 1/3 of the others cheeses if you use Pecorino Romano (use in both the frying coat and layering)
Directions for making the sauce:
Saute Onions and Shallots in Olive Oil for about 5 -8 min. then add garlic for an additional 1-2 minutes.
Add Tomatoes, Paste, Salt and Pepper to taste
1 tsp. Red Pepper Flakes
1/8 – 1/4 cup sugar
1 Tbsp. Ketchup
Please watch the video with Missy showing you the dredging, rinsing, coating, frying, and layering all of the segments in this dish. I think you will see a complex dish made simple but maintains the structure of a wonderful dish.
Thanks Missy, and we look forward to seeing you again soon in Nana’s kitchen with Arline Miller, Reinvention Queen. Until We Cook Again…..Happy Meals to You.
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