This is my shortcut version of Eggplant Parmigiano. I saw it on Bobby Flay’s show “Throwdown” and I decided I was gonna put my take on it on a condo set-up
small incomplete kitchen.
You can find many versions of this dish but here’s mine.
Eggplant – Long elongated ones commonly available from the market
Flour, Egg, Salt, Pepper, Bread crumbs
Tomato sauce, tomato paste, bell pepper, onions, garlic, tomatoes (all diced) and ground beef
Oil and Cheese (you can use parmesan, mozarella, or just Quikmelt)
1. I started by prepping the eggplant. Slided it in the longest, flatest possible way to layer them like lasagna noodles later on. After I’ve sliced about 4 eggplants (amount i used in this dish), I started coating them with the egg, then flour with salt and pepper, and then with bread crumbs.
2. After this, I fried them in oil until they were crispy and golden in color.
3. When done, I laid them on a bed of tissue so that oil can be absorbed.
4. On to the sauce. I sauteed onion garlic bell peppers and the beef. When the beef has almost cooked, i put it the tomato paste and the sauce. Salt and pepper to taste. I even put a bit of chili powder to give it a kick.
5. Leave it to simmer for about 10 minutes.
6. Layer the egg plant like lasagna noodles. then sauce and then cheese. do this until you fill your baking dish. Throw into the oven for another 10 minutes or so just so you can melt the cheese and thoroughly cook the dish.
I don’t have any pretty baking dish or plates so sorry for the look. On the picture, you can see there a slice of the eggplant i fried. This meal was enjoyed by me and Erica over a glass of red wine. So delicious. It was peppery, spicy, meaty (eggplant was like meat!) and italian-y delicious.
I’m really gonna do this on our kitchen back in ‘Gapo. 🙂