• Home
• About
• Contact
• RSS

Eggplant Parmesan

May 18th, 2007 | View Comments

Eggplant is one of my favorite comfort foods. I love it’s fatty, mushy goodness and I love that it’s usually smothered in cheese or paired with ground meat or drowned in some delicious, salty, soy-based sauce.

I’d been ordering the eggplant parmesan dinner from a nearby take-out place all semester before I decided to try making my own, using this recipe from Epicurious. Results: Not so hot, probably because I was in a rush and used some bland store-bought tomato sauce instead of making my own (I am NOT peeling 5 pounds of tomatoes, thank you very much) and also because I screwed up in frying the eggplant (not enough oil, not enough time; undercooked eggplant is pretty unappetizing). I also think the proportions of eggplant to cheese to sauce in the recipe are a bit off.

Take two.

Same recipe, with the following modifications: less eggplant! I used one large eggplant instead of three and even that was still too much. Flavored storebought sauce (still not peeling 5 pounds of tomatoes), kicked up on the stove with some fresh basil and red pepper flakes. Sliced the eggplant more thinly, to 1/4 inch instead of 1/3 inch.

Drain, dredge, fry, layer, bake, and serve.

The results were pretty good, but I’m not sure it’s worth it to make it at home, honestly. The take-out eggplant parmesan dinner costs me about $9, comes with garlic bread and salad, and is ready in fifteen minutes with no cleanup required. Making it at home costs me about $12 in ingredients (more if I want garlic bread and salad) and 3 hours of labor including clean-up and I wind up with only about twice as much food. The only thing I’ve made that’s more labor intensive is chicken tikka masala.

Yvonne posted this on May 18th, 2007 @ 6:07pm in Food/Cooking | Permalink to "Eggplant Parmesan"

1 Comment

Keep track of the discussion! Subscribe to this post's RSS feed.

Have something to say? Leave your own comment!
| Trackback |

Enter search keywords:

| Back to Top |