The weekend was awesome, got a lot done and had fun. On Saturday we went to see Hero 6, which is a children's movie. It was super cute and we enjoyed it. Had breakfast at Perkins, I had a Belgian waffle with powdered sugar, it was just OK. After you master cooking, eating out loses its excitement. Many times I find that my food tastes so much better. Also went to Eat well for sushi. Had a great run on Sunday.
Today I have planned a two hour spinning session, and run a few errands. Then make Julia Child's chicken Fricassee, for dinner. I will post pictures tomorrow.
Here is my eggplant Parmesan recipe.
Ingredients:
Salt, pepper, flour, breadcrumbs ( I use garlic breadcrumbs), eggs, milk, large eggplant, spaghetti sauce (I use Bertollli roasted garlic) sliced provolone cheese slices( get the 8 oz pre sliced) and frying oil.
I don't use measurements so you just have to eyeball it.
Peel the eggplant and thinly slice.
Get you breaking station ready. I use cookie sheets because it is easier to clean up. Place enough flour to make a small mound and then mix in salt and pepper. On the other half of the sheet put the breadcrumbs in a small mound. Mix at least three eggs, with a small amount of milk in a bowl.
I have an electric deep fryer in my garage because a I HATE the smell of grease in my house. I heat it up while reading you could use a pan if you wanted with oil. It is your preference.
First I cover the slices in flour, then dredge in the egg wash, and finally dip in breadcrumbs. It is important to make sure through all three breaking components you cover the entire eggplant.
After I get done breaking them I fry them until golden brown,met usually takes about three minutes per slice.
Drain the fried eggplant on paper towels.
Preheat oven to 375'
I use a twelve by eight baking dish to construct the Parmesan. Place a small amount of sauce on the bottom of the dish then start layering eggplant slices, cheese, and sauce. The cheese may be broken and arranged in any manner you like to ensure even coverage. Bake in oven for about twenty minutes, you will notice the sauce bubbling and the cheese melted.
I cook to my taste so you may have to adjust to what you like, however this is the best eggplant Parmesan I have ever eaten. Try it and let me know how you like it.
Have a great Monday and spread your sense of sparkle wherever you go.
Do you have workout plans today?
Do you have a favorite dish you make by eye? Share!!!!
How was your weekend?