So I am trying to summon the energy to get up a do at least a few chores before going to bed. It's chilly downstairs though and my bed is just so comfortable. Both the girls are asleep. We have finally managed to get Miss McGoo to go to sleep around the same time as her sister, which is a blessing. (Never mind that she still wakes up in the night, at least we have the whole going to sleep thing figured out.)
Tonight my dear husband made eggplant parmigiana and boy was it good. He has perfected this recipe, as he has with most things that involve cheese and/or frying. Eggplant parmigiana is that perfect combination of decadent and down-home that elevates an ordinary weeknight into something special. It almost makes you break out a tablecloth and some candlesticks. (I say almost, because we didn't quite get that far. But Miss Bee did set the table quite nicely.)
So here's how you make it:
Eggplant Parmigiana
by Dear Husband
Slice 1-1.5 lbs eggplant and put in a large bowl filled with cold salted water. Let them soak for ten minutes or so.
Prepare the eggplant for frying: dip the slices in flour, then into a beaten egg, and then panko bread crumbs.
Fry eggplant in a large skillet with as little oil as you can get away with.
Stack on paper towels to drain.
To make the sauce-mix one can tomato sauce and one can chopped tomatoes. Season liberally with salt, pepper, basil, oregano, and red pepper.
Slice one pound of mozzarella cheese.
Arrange eggplant in a single layer in a large baking dish. Stack one slice mozzarella cheese on each piece of eggplant and cover with tomato sauce.
Repeat with the second layer.
Bake at 375 degrees until the cheese is melted and the sauce is hot and bubbly, approximately 20 minutes.
Serve over angel hair pasta.
Swoon.
Enjoy watching your children eat aforementioned pasta. (Especially the 11 month old!)
Have seconds, or pack up the rest for a Tuesday bag lunch that all your colleagues will envy.
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